This lightly spiced ginger and carrot soup has warming and delicate flavours that makes for a great lunch of light evening meal. Make extra and freeze for a later date when you’re pushed for time or just fancy a taste of autumn.
Spiced Carrot Soup
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 1 garlic clove, chopped
- knob of fresh root ginger, grated
- 1 red chilli, deseeded and chopped
- 1 tsp mild curry powder, plus extra
- 1kg carrots, trimmed and sliced
- 2 lemongrass stalks, bashed
- 2 strips orange zest
- 400g can coconut milk
- 700ml vegetable stock
Steps
- Step 1
Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more.
- Step 2
Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.
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By The Healthy Employee
- Servings: 04-Jun
- Meals or Courses: LunchStarter
- Dish Type: SoupSpicy
- Special Diet: Dairy FreeGluten freeVeganVegetarian
- Seasons and Occasions: AutumnBonfire NightChristmasHalloweenWinter
- Difficulty Level:
- Ratings:
- Created: February 10, 2015
