1. Heat the olive oil in a large saucepan. Soften the onion, taking care not to burn. Add the garlic and cook gently for a couple of minutes. Stir in the ground cumin.
2. Add the carrots, pour over the stock and bring to a boil. Pour in the soy sauce. Reduce the heat to a simmer and cover the pan. Allow to cook for 10-15 minutes.
3. Stir the dessicated coconut into the soup, recover and cook for a further 5-10 minutes or until the carrots are soft.
4. Remove the pan from the heat and allow to cool for a few minutes. Transfer the soup to a blender and whizz until smooth. Add hot water (if serving immediately) to the soup until it has a smooth consistency, about 150-200ml.
5. Season with salt and pepper. Garnish with a few coriander leaves or a pinch of dessicated coconut, if desired.
Carrot and Coconut
"
This soup is a great way to use leftover carrots and dessicated coconut. It has a South East Asian flavour that makes it a bit more interesting than traditional carrot and coriander. "
Ingredients
1 tbsp olive oil1 onion, diced
1 garlic clove, minced
1 tsp ground cumin
4 large carrots, cut into rough chunks
500ml vegetable stock
1 tbsp soy sauce
6 tbsps dessicated unsweetened coconut
Salt and pepper
A few coriander leaves or a pinch of dessicated coconut to garnish (optional)
Cooking instructions
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