Spicy Carrot Soup


Spicy Carrot Soup
I love this soup, it's so easy to make (especially if you grate the carrots in a processor) and so warming. The cumin and coconut milk give it a subtle indian vibe, without being over-powering.

TOP TIPS FOR MAKING THE SPICY CARROT SOUP

  • For extra heat, add a fresh chopped red chilli at the same time as the onion.
  • The soup can be frozen for up to 6 months.
  • Make a double batch to feed a crowd.


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SPICY CARROT SOUP


Soup
Yield: 4 adult portionsPin it

Spicy Carrot Soup

prep time: 10 MINScook time: 22 MINStotal time: 32 mins
A spiced carrot soup recipe with coconut milk and cumin.

ingredients:


  • 2 TSP Cumin Seeds
  • 1/2 TSP Dried Chilli Flakes
  • 1 Onion, chopped
  • 1 TBSP Olive Oil
  • 600g Carrots, washed and grated
  • 150g Red Split Lentils
  • 1 Litre Vegetable Stock
  • 125ml Coconut Milk

instructions:


  1. Heat a large saucepan and dry fry the cumin seeds for 1 minutes. Add the oil then fry the chilli flakes and onion and continue to cook for about 5 minutes until the onion is soft.
  2. Add all of the other ingredients and bring to a simmer. Simmer for 15 minutes then blend for a smooth soup.


Beth Sachs (Jam & Clotted Cream)
9 Comments

9 comments:

  1. I have some leftover coconut milk waiting to be used up and this would be a perfect dish. I may make some chilli cheese scones to have to go with it. mmmm

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  2. I love the sound of the carrot soup with the asian influence. Too often carrots are paired with ornge which I don't like but this sounds delicious

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  3. Oooh I will have to make this soup - looks delish!

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  4. With such seasonal weather running hot and then cold this soup is perfect for the cooler days!!

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  5. Delicious! what a lovely soup!

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  6. That sounds delicious! I am a great fan of adding coconut milk... so rich and delicious!

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  7. This looks so good Beth, such a great combination of flavours and so easy. Thanks so much for entering my book give away!

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  8. Cumin & Coconut milk, I bet that tastes great!

    ReplyDelete

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