Creamy Carrot & Coconut soup

Great Veggie meals from the Recipe Book

“Crude Food – made from scratch with love” by Tracey Webb & Richard Mowbray

 

This is Great Winter Warming Soup – one of our favourites!

Creamy Carrot & Coconut soup

Recipe Below

Serves 4 – 5

½ a chopped onion

a clove of garlic

fresh ginger thumbnail size

40 ml olive oil

a stick of celery cut into small pieces

500 g carrots cut in to small pieces

500 g vegetable stock

a tablespoon of honey, or maple, or agave syrup

400 ml coconut milk

 

crema-zanahoriaPut the onion, ginger, garlic and celery in to a pan and steam fry (half (a splash of oil & water mix) until soft

Add the carrots and cook for 3-4 minutes

Add the stock and cook until the carrots are soft all the way through, around 20 – 30 mins.

Add the coconut cream (or milk) & blend. You may have to reheat before serving.

Enjoy Richard & Tracey xx

Richard y Tracey

Creamy Carrot & Coconut soup
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