Creamy Carrot and Coconut Soup
Serves 4 with heaps for lunch the next day
You know what it's like sometimes at the end of the week... just a few humble root vegetables in the bottom of the fridge and little else. That's what happened to me, so I put my kitchen creativity cap on and made this beautiful belly warming soup. So hearty and satisfying! Serve with a simple salad on the side, a slice of wholegrain toast with cheese, and you have a complete meal in no-time.
4 carrots, peeled and chopped
1 kumara or sweet potato, peeled and chopped
1 medium sized potato, peeled and chopped
2 onions, diced
2 Tbsp frying oil, like coconut or rice bran or ghee
1/2 tsp mixed spice
1 1/2 tsp coriander
1 1/2 tsp turmeric
1/3 cup sultanas or raisins
2 cans coconut milk or cream (or 500 ml milk of any kind)
Seasalt to taste
Gently saute onion until soft. Add spices and fry for a minute. Add vegetables and almost cover with water. Place a tight lid on the pot and boil vegetables until tender. Puree using a stick blender, put through a mouli or mash until smooth.
Add the coconut cream and gently reheat. Try not to boil as the coconut cream may separate.
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