Creamy carrot and coconut soup

Creamy carrot and coconut soup

Heat the olive oil in a large pan on a med-high heat. Add the garlic, onion and ginger and cook for five minutes until softened. Next, stir in the curry powder for 1 min and then add the carrots, lemongrass and lemon zest and stir. Add in the vegetable stock and add 2/3 of the coconut milk (Shake can well before opening). Bring all the ingredients to boil and then cover and simmer for 25 mins. Once the carrots are cooked through and soft remove the lemongrass and blend until smooth. If the consistency is thick add water or more coconut milk until you’ve reach desired thickness. Next season with salt and pepper for taste, ladle into bowls and garnish with a swirl of coconut milk and sunflower seeds and greens.

 Tip* Add chili flakes for some spice

 

Liquid error: Could not find asset snippets/related-posts.liquid
Liquid error: Could not find asset snippets/instagram.liquid