Carrot coconut turmeric (Print Version)
# Ingredients:
→ Soup Base
01 -
5 tablespoons of fresh cilantro
02 -
200 ml of coconut milk
03 -
800 g of carrots
04 -
1 teaspoon of turmeric
05 -
1 onion
06 -
1 chicken or vegetable stock cube
07 -
Salt and pepper, as you like it
# Instructions:
01 -
Peel and rinse the onions and carrots. Slice the carrots into circles and chop the onion into small pieces.
02 -
In a large pot, toss in the chopped onion and carrot slices. Pour enough water to cover them, then add the stock cube, turmeric, cilantro (save a bit for garnish), salt, and pepper. Let it stew gently on medium heat for about 40 minutes.
03 -
Once cooked, take off the heat and blend up the veggies with two small bowls of the broth you cooked them in, plus the coconut milk, until it’s creamy and smooth.
04 -
Season it how you like. Serve while it’s warm, adding some fresh cilantro and red onion rings on top for a nice touch.
# Notes:
01 -
If you want a vegetarian version, just swap the chicken stock for veggie stock.
02 -
You can use light coconut milk to make it a little less rich.
03 -
For a spicier kick, sprinkle in a pinch of cayenne pepper.