Carrot,Ginger and coconut soup

Soups make me smile anytime when cold breeze starts to hit me. Yes fall is in the air!! allergens have started to sneeze, grass in my yard isnt growing crazy anymore, mums are budding now,leaves are changing colors and early mornings and late evenings leads us to the coat closet as soon as we open the door to step outside. Pumpkin soup is definitely in my list for the season but a recent visit to a italian place sparked this idea which turned out really well. I see usage of curry and coconuts requently in restaurant menu now.Good for us!!

 

Ingredients:

• Carrots – medium 4
• Ginger – 2 tbsp minched
• Cumin powder – ½ tsp
• Coriander powder – ½ tsp
• Pepper powder – ½ tsp
• Coconut milk – 4 tbsp
• Salt – ½ tsp
• Cane sugar – ½ tsp
• Water – one cup
• Butter or olive oil – one tbsp

Directions

1. Cut the carrots into cubes and pressure along with the ginger in the water.
2. Cool down and strain the water and keep aside
3. Puree the carrots and ginger in a food processor. Add the saved stock little by little until everything is well pureed. Add another ¼ cup water if needed.
4. Place a sauce pan on the stove and add the olive oil or butter of your choice. Once it is warm add the pepper powder, cumin and coriander powder. Wait for about 20 seconds.
5. Now add the pureed carrot ginger mixture to the sauce pan and let it come to boil.
6. If using coconut milk it can be added directly. If adding coconut milk powder add warm water to the coconut milk powder bring it to the milk consistency and then add to the boiling soup
7. Add the salt and sugar and switch it off.
8. Served with a tsp of coconut milk swirled on top of the soup.
P.s: You can sneak in some broccoli too in this. SHH!! the kids will not notice it.Yes the pic above does have brocs in it.