A satisfying bowl of goodness! Carrot and coconut go so well together, especially as a filling yummy soup. Great for lunch, or meat free evening meals with a slice of bread for dipping. I love the peanuts at the end that give the soup a crunch, but if you are allergic you can easily leave them out. This soup freezes well too. 🙂
Serves 2 Ingredients: - 1 tbsp. coconut oil or olive oil - 2 spring onions - 2,5cm piece of fresh ginger - 225g carrots - 1/2 red chilli - 1 clove of garlic - 1/2 tsp. white pepper (you can use black pepper if you don't have white) - 300ml vegetable stock - 200ml coconut milk - handful of unsalted peanuts - roasted and chopped (optional) - small handful of coriander (optional) Method: Chop the spring onions, ginger, carrot, deseeded chilli and garlic into small pieces. Heat the oil in a large non stick pan and add the chopped vegetables. Then add the white pepper and a tablespoon of water, cover and cook on a low heat for 10 minutes until the vegetables start to soften. When soft, add the 300ml vegetable stock. Simmer, covered for 15 minutes. Add the coconut milk and cover again for 5 more minutes. Whizz with a hand blender or normal blender until smooth. Poor into 2 bowls, top with chopped peanuts and a small handful of coriander.