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Rachel Allen's carrot, ginger and coconut soup
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- Yields:
- 1 - 8
- Prep Time:
- 10 mins
- Cook Time:
- 20 mins
- Total Time:
- 30 mins
Ingredients
- 3 tbsp.
sunflower oil
- 2
onions, peeled and roughly chopped
- 2
of garlic, peeled and finely chopped
- 800 g
carrots, peeled and grated
- 2 tbsp.
peeled and finely chopped root ginger
- 824 ml
chicken or vegetable stock
- 400 ml
tin of coconut milk
Salt and freshly ground black pepper
- 2 tbsp.
chopped coriander, to serve
Directions
- Step 1Pour the sunflower oil into a large saucepan on a medium heat and, when hot, add the onions and garlic.
- Step 2Cover with a lid and sweat for six to eight minutes or until softened but not browned.
- Step 3Stir 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.
- Step 4Pour in the stock and coconut milk, bring to the boil, then reduce the heat and simmer for two to three minutes.
- Step 5Remove 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.
- Step 6Season with salt and pepper and serve with a sprinkling of fresh coriander.
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