Vegan Carrot, Chilli and Coconut Soup, served with Kalamata Olive Bread. #veganfood
Serves 4 People | 35 minutes prep/cooking time
12 carrots sliced
3 medium sized potatoes diced
1/2 butternut squash diced
2 tsp of olive oil
3 medium onions diced
750ml vegetable stock
3 finely chopped garlic cloves
1 tsp turmeric
1 tsp grated ginger
1/2 red chilli
2 lime leaves (or lemon leaves from the garden/cupboard)
2 tbs cornflower
1 handful of fresh chopped coriander
1 tbs carob syrup (or agave/maple syrup)
1 cup of coconut cream (not milk)
salt & pepper
1 lemon, cut into wedges
1 stem of tarragon to serve (per bowl)
kalamata olive bread (available from good supermarkets/deli)
Steam the carrots and butternut squash until tender (but not completely cooked)
Heat the oil in large skillet/deep frying pan.
Lightly sauté the onions for 5 minutes.
Add the vegetable stock, garlic, and turmeric and bring to a boil.
Add the pre steamed carrots and butternut squash.
Add the ginger, chilli and lime leaves.
Reduce heat to low temperature and simmer for 10 minutes.
Sprinkle the cornflower evenly and add the coriander.
Remove from heat and drizzle with carob syrup.
Quick blast with an electric hand blender for 30 seconds (or a traditional upright blender)
Return to the hob and add the coconut cream (stir for 2 minutes to avoid curdling).
Add freshly ground salt and pepper.
Garnish with lemon wedges and fresh tarragon.
And serve with toasted kalamata olive bread and a glass of
Tip: Equally good with pumpkin if you don’t have butternut squash.
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