Soup Season #2

As we spoke about in last weeks post, its Soup Season.... the best thing about when the weather get's colder.  So here is another soup recipe for those colder evenings or as a tasty lunch.  This one has Asian influences thanks to the coconut milk and again is super easy to make.

Carrot and Coconut Soup

Ingredients

• 6 x Large carrots (chopped)
• 1 x Onion
• 1 tsp x Fresh ginger cut finely
• 2 tsp x Chilli powder
• Vegetable stock
• 1 x Tin coconut milk
• 6 x Spring onions (sliced)
• Fresh coriander (finely chopped)

Method

This can be done in a slow cooker or just on the hob.  The method is for the hob, but if using a slow cooker basically put the top 5 ingredients into the slow cooker, cook on low for 8 hours.  Blend and add the bottom three.

1. Fry the onions in some oil.
2. Add the carrots and ginger and fry for a couple more minutes.
3. Add the stock, season with salt and pepper and add the spices.
4. Simmer until carrots are very soft (the softer the better for a smooth soup).
5. Blend!
6. Add the coconut milk, spring onions and coriander and mix through.

And that's it!  Remember to let us know if you make this soup, what did you think?  Also, post a picture of your soup to our Facebook page!

Do you have a soup recipe that you would like us to try?  If so send it to us on Facebook.