Carrot Soup

Aug 2, 2009

It’s delicious. Behold!

Carrot Soup with Almond Topping

Ingredients, serves about 4 adults:

  • olive oil
  • curry
  • 3-6 cloves garlic
  • 1 kg carrots
  • 2 leek
  • 1 big onion
  • 10-15 cm ginger
  • chicken and/or vegetable broth cubes
  • 400 ml coconut milk (1 can)
  • salt and pepper

Clean the carrots, leek, ginger and onion and cut into bigger pieces/slices.

Roast some curry in the oil in a pot, add the garlic. Put the carrots, leek, onion and ginger in the pot, then cover with water and add chicken and/or vegetable broth cubes. Boil for about 40 minutes, until the vegetables are soft.

Blend it all, and add the coconut milk. You may run it through a colander—before adding the coconut milk—to get rid of the bigger pieces of vegetables that may have survived.

Add salt and pepper to taste.

Can be served either on its own or for example with a topping:

  • Coriander and grilled chicken
  • Roasted almonds and turkey bacon
  • Finely cut bacon

Or, of course, the favourite of my son: meatballs.

It’s a very hot and spicy soup full of everything that’s good for you. Great if you have a cold or are feeling a little under the weather, especially in the winter. I promise that you’ll feel better after eating this. Especially with Bacon!


Last edited: May 1, 2016


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