This soup has a hint of Asian flavours and is best enjoyed chilled. Serve the cold soup with a lemon wedge and fresh parsley on a hot summer day.
2 people made this
25ml olive oil
1 bunch spring onions, minced
400g carrots, peeled and diced
curry powder, to taste
750ml vegetable stock
50g unsweetened desiccated coconut
50ml coconut milk
salt and pepper, to taste
Method Prep:10min › Cook:20min › Ready in:30min
In a large saucepan, heat the olive oil and cook and stir the onions. Add carrots and curry powder to taste. Cook and stir for a minute then pour in the stock. Bring to the boil, reduce the temperature to low, cover and simmer for about 20 minutes.
Meanwhile, toast the coconut in a dry pan until fragrant. Remove from the heat and set aside.
In a small bowl whisk together coconut milk and cornflour. Add to the soup and bring to the boil again. Purée with a hand-held liquidiser until smooth. Heat up again and season with salt and pepper to taste. Serve the soup warm or place in the fridge to serve chilled. Just before serving stir in toasted coconut.