Carrot and Coconut Soup

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READY IN: 1hr 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dry roast the spices and grind with pestle and mortar. Set aside.
  • Heat oil in a large pan, and fry the onion and garlic until soft, followed by the spices.
  • Add the carrot and parsnip and cook gently for 10 minutes.
  • Add the stock and leave to cook for 50mins-1 hour, then leave to cool slightly.
  • Transfer to a blender, and add the tamarind paste and coconut milk, then blend until smooth.
  • Put soup back in pan, reheat and season to taste- Voila!
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