Spicy Carrot-Coconut Soup Recipe
- 2-3 tbsp olive or sunflower oil
- 2 organic onions (sliced)
- 3 cloves organic garlic (coarsely chopped)
- 1 tablespoon chopped organic ginger (optional)
- 1 cayenne pepper (sliced, removing seeds optional)
- 500-600 grams organic carrot (chopped)
- 4 organic tomatoes (diced)
- 2 vegetable bouillon cubes
- 1.5 liters water
- 1 can coconut milk (approx. 400 mL)
- 1/2 cup cilantro as garnish
- 1 lime
- Heat oil in pan at medium, add onion, cayenne pepper and garlic. Cook until onion is translucent (taking care not to burn the garlic). Add chopped carrot and tomato (and ginger, optional) and cook for another 5 or 10 minutes, stirring about every minute. Add bouillion cubes and water (water should just about immerse the contents of the pan). Simmer until carrots are tender. Blend the contents of the pan and return to pan. Stir in coconut milk and heat through without allowing it to boil. Serve and add cilantro and lime juice to taste. The lime juice helps mellow out the heat of the cayenne pepper.
olive, onions, garlic, ginger, cayenne pepper, tomatoes, vegetable bouillon cubes, liters water, coconut milk, cilantro, lime
Taken from www.epicurious.com/recipes/member/views/spicy-carrot-coconut-soup-recipe-50170565 (may not work)