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.
OTHER SOUP RECIPES YOU MIGHT LIKE
- Creamy Veggie Tortellini Soup from Jam and Clotted Cream
- Sweet Potato and Red Pepper Soup from Jam and Clotted Cream
- Creamy Chicken Soup from Jam and Clotted Cream
SPICY CARROT SOUP
Soup
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:
- 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.
- Add all of the other ingredients and bring to a simmer. Simmer for 15 minutes then blend for a smooth soup.
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
ReplyDeleteChilli Cheese Scones sound delish
ReplyDeleteI 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
ReplyDeleteWith such seasonal weather running hot and then cold this soup is perfect for the cooler days!!
ReplyDeleteThat sounds delicious! I am a great fan of adding coconut milk... so rich and delicious!
ReplyDeleteCumin & Coconut milk, I bet that tastes great!
ReplyDelete