CREAMY, SPICY, CARROT AND COCONUT SOUP

Carrots just got interesting!

 is important to make any recipe a success! Have you ever had carrots that have a bitter, kerosene taste ? This happens when to the ground is treated to kill pests that attack the carrots causing an unpleasant taste not to mention other nasties from toxic substances. I use organic carrots or sweet carrots that come from Tasmania. Learn about your food suppliers, where food comes from and the best places to source quality at a good price.

Recently, Mr 70’s, always on the look out for a bargain, came home with a bag of young carrots. When I say bag, I mean a big bag, enough to feed stables full of horses. We have been eating them like apples, in curries, carrot salads, juice, baked, steamed and now in this soup. The coconut milk gives this recipe a thick creamy texture and softens the spices. We had a big bowl for dinner and then dinner was over. It is filling and warming.  Take for lunches, make extra and freeze. 70’s girl served this with a coconut seed bread.

With loads of carrots, ginger, turmeric, garlic, orange and slow cooked chicken stock this recipe will send the winter bugs running in the opposite direction from a ”too healthy  you.”

Note: leave chilli out if it is too hot for children

 Cooks note: mise en place: a French cooking term, meaning, to have everything in its place. This helps to keep an organised kitchen and an unflustered cook. Preparing all ingredients first, taking out the equipment you need and reading through a recipe will make cooking relaxing and fun as it should be. Put on some music, try and keep the bench space tidy and there will be less cleaning up at the end.

Ingredients: prepare all ingredients first

1 kg carrots, washed, ends removed, peel left on, cut into 1 cm slices.

2 tablespoons of olive or coconut oil

1 x 400ml tin coconut milk (no sugar or additives) reserve 4 tablespoons of coconut milk for serving.

1 litre fresh chicken stock

1 small brown onion, peeled and diced

2 cloves garlic, crushed

2 tablespoons grated fresh ginger

1/2 teaspoon dried chilli flakes, optional

1/2 teaspoon each of ground turmeric, cumin and coriander

1 orange, washed, zest removed and then juiced

Fresh cracked black pepper to serve

Fresh coriander leaves for serving

To make

Heat oil on medium heat and sauté the onion, garlic and ginger until onion is soft.

Add spices and chilli flakes, stir over heat for one minute.

Add chicken stock, carrots, plus 1 cup of water and bring to a simmer until carrots are cooked. This will take about 15 minutes.

Add coconut milk, orange zest and orange juice, return to the heat for one minute.

Remove from heat and blend with a stick mixer.

Serve garnished with fresh coconut milk, cracked pepper and coriander leaves.

Serves: 4

Bon appetite

X 70’s girl

 

 

 

 

 

 

 

 

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