Coriander, Chilli, Carrots, Coconut milk… soup made from things beginning with “C” (plus a bit of ginger, onion and veg stock). Cosy on a winter day, as warming as you want. With thanks to Georgina for making this lovely soup for us at the farm last year!
Carrot & Chilli Soup (Serves 6 as a main, 12 as a starter)
2 red onions
4″ fresh ginger
1 red chilli (adjust to taste)
400ml coconut milk
2 litres vegetable stock
salt & pepper
large handful of fresh coriander
Peel and chop the onion and ginger. Slice open the chilli, remove seeds and chop. If you’re wary of very hot chilli, half a mild chilli will do you.
Saute the onion, ginger and chilli in a saucepan with a little olive oil till the onion is just going soft.
Add the carrots, roughly chopped coriander and vegetable stock. Bring up to the boil then simmer until the carrots are soft, about 20 minutes.
Liquidise the soup, add the coconut milk plus salt & pepper to taste. Pour back into the saucepan and reheat to serve.
Garnish with coriander, and a swirl of cream if you’re feeling swirly. This will make enough for 6 people that really like soup, and up to 12 if no one has seconds or you’re using it as a starter.
P.S You know who you are … This is an excellent way of using up a lot of carrots!!