Carrot, Ginger and Coconut Soup
This carrot soup is spiced with ginger and smoothed with coconut cream. Carrots are a great source of beta-carotene, anti-oxidants and vitamin A, which as most people know is important for good vision. They also contain significant amounts of vitamin C and B. Ginger has log been used in traditional medicines to combat a wide variety of ailments. They are rich in vitamins B5 and B6, plus trace elements like potassium, manganese, copper and magnesium.
500g peeled and chopped carrots
2 large peeled and chopped onions
2 Tbsp olive oil
1 tsp crushed garlic
1 Tbsp crushed ginger
1-2 tsp thai red or yellow curry paste
3 cups vegetable stock
1½ cups coconut cream
Salt and pepper to taste
Coriander leaves for garnishing
- Gently fry the carrots and onions in the olive oil without browning. Add the garlic, ginger and curry paste. Stir over a lowish heat for one minute.
- Pour in the stock and coconut cream and simmer for half an hour or until the carrots are very soft. Blend until smooth.
- Season with salt and pepper.
- Before serving, add an extra bit of coconut cream on the top and garnish with coriander leaves.
Serves 4 people
Recipe supplied by Claudia Miceli, Muizenberg, Cape Town
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