Oh how I love soup. I like it for the fact that you can basically put everything in it you like and most of the time it turns out great. Especially when you’ve got some leftover veggies, soup will be your answer. I had some carrots in the fridge and some coriander as well and decided to make this soup, which I ate for dinner. It will be also great for lunch but with a piece of bread it will be enough for a simple evening dish. I added some coriander just because I think coriander makes everything taste better. I heard some people think it tastes like soap (yes, really) so when you’re one of those people you might just want to leave the coriander out, it will taste (almost) just as great!
Serves 4 / 15 min preparation / 20 min cooking time / in total 35 minutes
What you need
500 g of carrots
1 potato
1 garlic clove, finely chopped
1 onion, finely chopped
1 dried pepper of 1 fresh chili pepper
1 cm piece of ginger
1 teaspoon turmeric
chili powder
1 L vegetable stock
200 ml coconut milk
1 handful of coriander
pepper
salt
olive oil
On the side
Naan bread
toasted bread
How it works
- Peel and chop the carrots and potatoes;
- Peel and finely chop the ginger and pepper;
- Heat the oil in a large pan on medium heat;
- Add the garlic, pepper, ginger, turmeric and chili powder and heat for about 2 minutes;
- Add the onion, carrots and potatoes and cook for another 5 minutes;
- Pour in the vegetable stock and bring to the boil, then boil it for about 20 minutes;
- Remove the pan from the heat and liquidise the soup with a stick blender until smooth;
- Pour in the coconut milk and add some salt and pepper;
- Top with the coriander
