Carrot and Coconut Soup

[Guest guest]

Carrot and Coconut Soup

 

 

1 tablespoon (4 tsp) olive oil

3 cm (1 1/4 " ) piece ginger, peeled, grated

1 small red onion, finely chopped

2 teaspoons ground cumin

1 kg (2 1/4 lb) carrots, peeled, chopped

4 cups chicken-style stock

1/2 cup coconut cream

 

 

1. Combine oil, ginger and onion in an 8-cup capacity, heatproof

microwave-safe bowl. Cook, uncovered, on HIGH (100%) power for 2

minutes or until soft.

 

2. Stir in cumin and carrots. Cover with a lid or double layer of

plastic wrap. Cook on HIGH (100%) power for 15 minutes or until

carrots are just tender. Add stock. Cook, uncovered, for 15 minutes on

HIGH (100%) power.

 

3. Puree or blend soup until smooth. Season with salt and pepper.

Heat, uncovered, for 3 to 5 minutes on MEDIUM (50%) power or until

warmed through (don't boil).

 

4. Ladle soup into bowls. Swirl 1 1/2 (6 tsp) tablespoons coconut

cream through each bowl.

 

 

HINT: For a creamier soup, reduce stock to 3 cups and stir in 270 ml

(9 fl oz) can coconut cream.

 

 

Serves 4.