I’m not always a huge fan of soup. If I’m honest, I rarely fancy it, but when I do, I obsess about it until I get a bowl. I try to steer away from the “fresh” soups in the plastic tubs from the supermarkets, I find that they’re either plain and tasteless or so salty that it feels as though your tongue is curling.
Plus soup is pretty faff free to make. It’s a great way of making use of seasonal veg, in particular, leftovers which is why I decided to make this carrot soup – I was on the verge of actually drowning in carrots.
This soup (thanks to the coconut) has that tropical feel, so whilst it maybe rain and floods outside, it’s like a little corner of Thailand in my kitchen.
Carrot & Coconut Soup
Serves 4
Approx 360 cals per bowl
50g Salted Butter
454g carrots, peeled, chopped
1 onion, chopped
salt and ground black pepper
480ml vegetable stock
400g tin of unsweetened coconut milk
2 tablespoons Thai-style chili sauce (plus more for serving)
Fresh coriander leaves (for serving)
Melt the butter in a large saucepan and add the carrots and onions.
Season with salt and pepper and cook for around 15 minutes, stirring often.
When the carrots are softened, stir in the stock, the coconut milk and the chilli sauce.
Bring to boil and then reduce heat leaving to simmer. Stir occasionally and when the vegetables are soft remove from the heat.
Leave the soup cool slightly and then puree in a blender or using a handheld until smooth.
If you like an extra kick, drizzle with a little more chill sauce and top with coriander before serving.
This soup can be kept for around 3 days in the fridge. It’s actually nicer the second day as it’s had time to stand.
image via bon appétit
