Carrot Soup
“This is a super healthy spiced soup. It’s a one pot dish so it’s perfect for when you want maximum health with minimal work.”
This recipe was created by Vegan Chef Day.
Prep time - 10 minutes
Cook time - 20-30 minutes
Difficulty - Easy
Serves / makes - 2 large portions
Ingredients
1t cumin seeds
1t coriander seeds
500g carrots, sliced
700ml water
2 celery sticks, sliced
2 garlic cloves, sliced
1T stock powder
1/4t ground turmeric
1t dried crushed chillies (optional)
3T creamed coconut or coconut yoghurt or coconut milk or cashew cream
Equipment
Saucepan
Hand blender
Pestle and mortar
Method
Put the cumin and coriander seeds into a large saucepan on a medium heat. Once they are fragrant remove them from the pan and crush in a pestle and mortar. If you do not have one use ground cumin and coriander instead, reducing the amounts by half. If you use ground you do not need to toast the spices.
Add the ground spices to the pan with all of the other ingredients except the creamed coconut/yoghurt etc.
Bring this to boiling point and then lower to a simmer. Simmer until the carrots are just cooked, test this by putting a fork into them.Blend with a hand blender until very smooth.
Add the creamed coconut / yoghurt, heat through and taste. Depending on your spice tolerance you may need to add more creamed coconut / yoghurt so adjust it to your liking and add salt to taste.
Do not allow the soup to boil, just heat it through and serve. This soup freezes well.
Carrot Soup
Ingredients
- 1t cumin seeds
- 1t coriander seeds
- 500g carrots, sliced
- 700ml water
- 2 celery sticks, sliced
- 2 garlic cloves, sliced
- 1T stock powder
- 1/4t ground turmeric
- 1t dried crushed chillies (optional)
- 3T creamed coconut or coconut yoghurt or coconut milk or cashew cream
Method
- Put the cumin and coriander seeds into a large saucepan on a medium heat. Once they are fragrant remove them from the pan and crush in a pestle and mortar. If you do not have one use ground cumin and coriander instead, reducing the amounts by half. If you use ground you do not need to toast the spices.
- Add the ground spices to the pan with all of the other ingredients except the creamed coconut/yoghurt etc.
- Bring this to boiling point and then lower to a simmer. Simmer until the carrots are just cooked, test this by putting a fork into them.
- Blend with a hand blender until very smooth.
- Add the creamed coconut / yoghurt, heat through and taste. Depending on your spice tolerance you may need to add more creamed coconut / yoghurt so adjust it to your liking and add salt to taste.
- Do not allow the soup to boil, just heat it through and serve. This soup freezes well.
Notes:
Equipment
Saucepan
Hand blender
Pestle and mortar