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I rather like this recipe, though I tend to make a few adjustments... It is based around the recipe that can be found here (http://www.bbcgoodfood.com/recipes/12276/lightly-spiced-carrot-soup), but I don't like orange in soups, so don't include it and have adapted the recipe to suit my tastes.
Ingredients
Ingredients
- 1tbsp vegetable oil
- 1 onion, finely chopped
- 3 cloves of garlic, crushed
- knob of fresh root ginger, grated
- 1 red chilli, deseeded and chopped
- 1tsp mild curry powder,
- Juice of half a lime
- 1kg carrots, trimmed and sliced
- 1 lemongrass stalk, bashed
- 200ml pouch (1/2 a can) of coconut milk (or use coconut cream/ordinary cream)
- 700ml vegetable stock
- Heat the oil in a large pan with a lid. Add the onion, garlic, ginger and chilli and cook for 3-5 mins until softening.
- Stir in the curry powder, mix well and then add the carrots, lime juice and lemongrass.
- Cover and cook over a low heat for 10 mins.
- Combine the coconut milk with the vegetable stock and add most of it to the pan.
- Bring to the boil, then turn down the heat and simmer for 15 mins until the carrots are really soft.
- Now remove from the heat and allow to cool until it is safe to process the mixture with either a hand blender or a food processor/liquidiser and puree until smooth.
- Return to the heat, warm and add more stock as needed to thin.
- Serve with chunks of crusty bread - we like honey and sunflower seed bread with this one.