Carrot and Coconut Soup

This is one of my favourite go-to soup recipes for winter, full of flavour and goodness.

Winter is here and that means the soups are coming out in full force once more and I love it!!

This recipe is one of my favourite soups and is a dish I usually whip out at my Winter Warmer Retreat as it always goes down well!

Vegan, full of flavour and goodness, there is nothing not to love.

Serves: 6 – 8

Cooking / Prep Time: 1 hour

Ingredients

  • 4 – 5 Carrots
  • 1 Potato
  • 2 Leeks (finely sliced)
  • 1 Onion (finely sliced)
  • 1 can of Coconut Milk
  • 2 Garlic Coves
  • 2 Birdseye Chilli’s
  • 1tsp Turmeric
  • 2 tsp Paprika
  • 100ml Vegetable Stock
  • 1 tbsp Coconut Oil
  • Handful of coriander

Method

  1. Preheat the oven to 180 degrees.
  2. Cut the carrots and potato into 2cm cubes and toss them together with the spices and coconut oil in a baking try. Place them in the oven to cook for 20 – 30 minutes or until slightly soft.
  3. Meanwhile, slowly sweat the onions and leeks in a large pan until the onions are translucent and the leeks are soft.
  4. Add the chilis, carrots, potatoes, coconut milk and stock to the pan and simmer for 10-15minutes.
  5. Once the carrots and potatoes are soft, blend using a hand blender or food processor before serving.
  6. Garnish with the coriander.

Let me know how you get on!

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