I hope you all had a fantastic Christmas and Hogmanay. Winter is well and truly underway, which means there’s no better time for a hearty bowl of soup.
This recipe is quick and easy, perfect for a midweek meal with enough left over for lunch the next day. It’s one my winter favourites – the heat of the chilli and herbs really complements the sweetness of the coconut milk.
It is a healthy and comforting dish that won’t pull on the purse strings and serves six.
You’ll need 1kg carrots; 6 peeled red onions; 4 cloves of garlic; 1 peeled ginger, roughly 3cm; 1 medium red chilli; 50ml sesame oil; 2tsp cumin seeds; ½ tsp fennel seeds; 1tsp turmeric powder; 1l coconut milk; 250ml water; salt and cracked pepper to season; 50g shredded coriander leaves.
Finely slice the carrot, onions, garlic, chilli and ginger. Heat the oil until it’s almost smoking and then add the chilli, garlic, ginger, cumin seeds and fennel. Fry on a fairly high heat, stirring constantly for one minute.
Add the onions and cook for a further four minutes, stirring occasionally. Then add the carrots and turmeric and turn down the heat. Cook for 10 minutes then add the coconut milk and water and bring to the boil.
Turn down to a simmer for 15 minutes until the carrots are cooked. Remove from the heat and allow to cool before blending to a fine puree then season to taste.
Reheat the soup and add the coriander.
Chef’s tip
Add some paprika for an extra kick and garnish with spring onions for a sharper taste.
