Coconut milk gives this soup a delicate tasty flavour. It is easy to make and is extremely good.
Serves: 4-6 as a starter
Preparation: 10 minutes
Cooking: 40 minutes
5-6 tbsp olive oil
2 onions, finely sliced
1 kg carrots, peeled and thickly sliced
100g fresh spinach, washed
1 x 400ml tin of coconut milk
600ml vegetable stock or 1 tbsp bouillon diluted in 600ml boiling water
Salt and freshly ground black pepper to taste
100ml sunflower oil
Small bunch of chives, finely chopped
Warm the oil in a soup-pan, and once hot add the onions to sweat on a low heat for about 10 minutes until soft.
Add the carrots, salt and pepper and stir well. Leave to cook uncovered over a medium heat for 10 minutes.
Add the spinach leaves, stir in and cook for a further 5 minutes.
Shake the coconut milk can well and pour it into the carrot and spinach pan, cook for 5 minutes, then add the stock, bring to a boil, reduce the heat and simmer, uncovered, until the carrots are soft — 10-15 minutes.
Blend the soup with a hand blender and keep covered.
For the carrot crisp garnish — make a few carrots shavings with a potato peeler or slice very thin long strips with a sharp knife. Fry the strips in hot oil for 40-45 seconds until just golden. Drain on paper towel.
Serve the soup topped with a few carrot crisps and some finely chopped chives.