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Carrot Ginger Coconut Soup
Rachel Allen

Carrot Ginger Coconut Soup

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 1 ½ tbsp Olive Oil
  • 1 Onion roughly chopped
  • 1 clove Garlic finely chopped
  • 400 g Carrots grated
  • 1 tbsp Ginger Root peeled and minced
  • 400 ml Chicken Stock
  • 200 ml Coconut Cream
  • Hemp Seeds

Method
 

  1. In a saucepan, pour in olive oil and when up to a medium heat add onions and garlic. Take care not to burn the garlic
  2. Sweat in a covered pot for a few minutes until onions are translucent
  3. Stir in carrots and ginger, replace the lid and stir every few minutes until the carrots have softened
  4. Add the stock, bring to a boil and remove from heat before slowly adding the coconut cream
  5. If you have a stick blender, liquefy the soup in the pot, if not, place very small amounts at a time into a blender until smooth (be VERY careful not to burn yourself)
  6. Once the soup is all smooth, return to the pot and slowly bring back up to temperature
  7. Serve with hemp seeds to add a nice nuttiness

Notes

Whenever I've had similar soups I've always felt like finishing the bowl was a chore it was too thick, too strong and overpowering but this one felt much more to my taste. I hope you like it as much as I did.
While the original recipe suggests serving it with fresh cilantro I wasn't about to go to the store for one ingredient so I put some yummy hemp seeds I bought in a cute little épiceriein Amsterdam to good use and that was just fine by me! (http://www.stach-food.nl/)