Oh look, another bowl of orange soup!
I saw this recipe here on WordPress & thought that the kids would love it. Carrots are one of their favourite vegetables, they love ginger & we have recently discovered their love of coconut milk. What could possibly go wrong?
DD1 (4.5) took one look at the roasted carrots cooling on the chopping board & announced that she didn’t like them….. not a good start!
Thankfully, she didn’t seem to realise that they were in the soup as she & her sister both ate it without complaint. I don’t think it’s their favourite soup, but DH & I thought it was nice. If I make it again, I might pop a handful of lentils in, just to make it a bit more substantial, and I must remember to try roasting the carrots like this the next time I make carrot & corriander soup.
It served 2 adults, 2 small children & we have 1 portion in the freezer for another day.
- 6 medium carrots, peeled
- 4 tbsp extra virgin olive oil
- 3 cloves of garlic, minced
- 1 large shallot, diced
- 1 tbsp minced fresh ginger
- Pinch of red pepper flakes (optional)
- 0.25 teaspoon cinnamon
- 0.5 teaspoon paprika
- 1 teaspoon coriander
- 1 litre vegetable stock
- 230ml coconut milk
- Salt and freshly ground black pepper
- nice bread
- Preheat oven to 220C/425F.
- Put carrots in an oven-proof dish and toss with 2 tbsp olive oil. Put in the oven for 20-30 minutes until the carrots are tender (I turned them over a few times). Remove from oven & put the carrots onto some kitchen roll to remove the excess oil.
- In a large saucepan heat 2 tbsp olive oil over a low heat. Add the shallots and saute until soft and translucent.
- Add garlic and ginger and saute just until golden brown.
- Add red pepper flakes, cinnamon, paprika and coriander and stir until spices coat other ingredients.
- Add vegetable stock and bring to a gentle boil. Reduce to a simmer.
- Top & tail the carrots, then chop into smallish pieces and add to the saucepan.
- Partially cover the soup & simmer for 15-20 minutes.
- Blend the soup until smooth.
- Add coconut milk and stir to warm through.
- Taste and season with salt and pepper.
- Serve along side some nice fresh bread