Rachel Allen’s Carrot, Ginger and Coconut Soup

• doses: 8
• tempo ativo: 10 minutes
• tempo total: 30 minutes

Ingredientes

3 tbsp sunflower oil

2 onions, peeled and roughly chopped

2 cloves of garlic, peeled and finely chopped

800g carrots, peeled and grated

2 tbsp peeled and finely chopped root ginger

824ml chicken or vegetable stock

400ml tin of coconut milk

Salt and freshly ground black pepper

2 tbsp chopped coriander, to serve

Instruções

1. Pour the sunflower oil into a large saucepan on a medium heat and, when hot, add the onions and garlic.

2. Cover with a lid and sweat for six to eight minutes or until softened but not browned.

3. Stir in the grated carrots with the ginger, then cover again with the lid and cook, stirring occasionally, for eight to 10 minutes or until the vegetables have softened.

4. Pour in the stock and coconut milk, bring to the boil, then reduce the heat and simmer for two to three minutes.

5. Remove from the heat and liquidise the soup in a blender, or use a hand-held blender, then place back on the hob and heat through again.

6. Season with salt and pepper and serve with a sprinkling of fresh coriander.

Notas

The slight spiciness of ginger combines well with the sweetness of the carrots, which are grated in this recipe so that they cook beautifully quickly.