Apparently it is possible to have too much of a good thing. I’ve had plenty of opportunities to blog over the last fortnight, yet have not felt the inclination to do so. On arriving back at my mother’s home I made a beeline for the kitchen and immediately donned my apron. Unpacking could wait. An immense about of cooking ensued over the following days, with three dishes on the first evening alone. After twelve weeks of virtually being starved of all forms of cooking it was bliss to be back in the kitchen. However, spending nigh on a week relentlessly stirring, chopping, whipping, icing, baking, boiling and photographing takes it’s toll. In an I-don’t-want-to-even-think-about-food kind of way. Now that my friends is a rare occasion.
Flying back to Melbourne meant that the itch to cook soon resumed. With the wintery weather well and truly upon us now, soups are becoming increasingly tantalising meal options. This Carrot, Coconut and Coriander soup is simple yet packs a punch of flavour. Naturally sweet from the carrots and orange juice it has the potential to be almost overpoweringly so, yet a squeeze of fresh lime juice provides an effective counterbalance. The cumin, ginger and fresh coriander add a gentle spice and earthiness to the soup whilst coconut milk presenting a delicate creaminess. There’s sweet potato to beef things up (it’s low GI too) and provide an extra hit of beta-carotene.
Give yourself a nutrient boost with a large bowl of piping hot Carrot, Coconut and Coriander soup – your insides (and your tastebuds) will thank you for it!
Carrot, Coconut and Coriander Soup
1 tbsp butter
1 large onion, finely chopped
650g carrots, topped and tailed and cut into 2.5cm chunks
250g sweet potato, peeled and cut into 2.5cm chunks
½ tsp ground cumin
¼ tsp ground ginger
1 bunch fresh coriander, leaves and stems roughly chopped
600ml vegetable stock
200ml coconut milk (I used light)
Juice of a large orange (about 100ml)
Juice of half a lime, plus extra lime segments to serve
Freshly ground black pepper
Set a large saucepan over medium heat. Add the butter, when melted add the onion and cook for 8 minutes or until soft and golden, stirring every so often.
Add the carrots, sweet potato, cumin and ginger. Stir well, cover and leave to sweat for 10 minutes, stirring once in a while.
Add the chopped coriander, vegetable stock, coconut milk, orange juice and juice of half a lime. Stir well, cover and bring to the boil. Once boiling, reduce the heat and simmer for 25-30 minutes or until the vegetables are soft.
Leave to cool slightly and then blend (in batches if your blender, like mine won’t hold the whole mixture) until smooth. Add a little extra water if necessary. Reheat over a gentle heat and season with salt and pepper to taste. Serve with lime wedges and fresh bread/toast – Turkish bread is especially nice!
Will keep in an airtight container in the refrigerator for 2 to 3 days.
Source: A Taste Without Waste Original