Saturday, 9 June 2012

Carrot & coconut soup


  10 carrots, 1 pint vegetable stock, 1 can coconut milk, coriander, 1 leek, butter  
Serves: 4 Preparation: 1 hour

"The carrot has mystery. Flowers are essentially tarts. Prostitutes for the bees. There is a certain je ne sais quoi - oh, so very special - about a firm, young carrot." ~ Uncle Monty (Withnail & I)
He may be a terrible... but he's right you know! Carrots are wonderful, so sugary sweet and surprisingly juicy for such a firm, woody vegetable and are perfect combined with the sweetness of coconut milk and the savoury leek. A definite comfort soup!

1) Peel the carrots and dice - the smaller the chunks the quicker it cooks obviously, but the less cooking time, the more colour and nutrients are kept in the carrots so put in a bit of extra prep!

2) Slice the leek and fry off in a little butter, stir in the carrots to glaze a little before adding the stock.

3) Simmer until the carrots are soft, then strain the carrots from the stock and puree thoroughly in a blender.
Pass the carrot flesh and leeks through a sieve and back into the stock.

4) Return to the hob, adding the can of coconut milk and some chopped coriander and warm through. Season to taste and serve.

Everything Goes With Toast   © 2008. Distributed by Blogger Templates. Template Recipes by Emporium Digital