Carrot,Coconut & Cumin Soup (6)

A recipe from Peter Gordon’s ” The Sugar Club Cookbook” which can also be served chilled on a sunny day.

Carrot,Coconut & Cumin Soup (6)
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Carrot,Coconut & Cumin Soup (6)
Print Recipe
  1. Heat the oil almost to smoking point and add the chilli, garlic, ginger, cumin and fennel. Fry on a fairly high heat, stirring constantly, for 1 minute.
  2. Add the onions and fry for a further 4 minutes, stirring occasionally, then add the carrots and turmeric. Reduce the heat and saute for 10 minutes, stirring occasionally.
  3. Add the coconut milk and water and bring to the boil. Reduce heat and simmer for about 15 minutes until the carrots are soft. Remove from the heat and allow to cool before blending to a fine puree in a liquidiser. Check seasoning and add salt and pepper.
  4. Reheat just before serving and stir in finely chopped coriander or tarragon leaves just before serving.
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