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Carrot, spinach and coconut milk soup

Prep:

Cook:

Serves:

Photo: Anna Abbate
Photo: Anna Abbate

    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

    Ingredients:
    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

    To decorate:
    1 carrot
    100ml sunflower oil
    Small bunch of chives, finely chopped

    Method:

    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.

    www.cookingforthesoul.com

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