Hi Vegie Boxers,
I used pretty much all this week's carrot allocation in the following soup as the island has now reverted to winter .. again.
Carrot, Ginger & Coconut Soup
all our carrots - peeled and chopped rough
3 medium/large onions, sliced up
thumb sized knob of ginger, peeled and finely grated
large pinch of cumin powder
1x 400 ml tin coconut milk
Large, heavy bottomed saucepan. Heat up, and splash of veg oil (not olive).
Brown and soften the onions with a good pinch of salt. Leave lid on to use less oil. Don't worry if it seems a lot, they are good.
Add the cumin powder and cook through a bit more.
Add the chopped carrots and give a good stir.
Put in just enough water so the carrots are not quite covered.
Add in the grated ginger.
Cook with lid on till soft.
Blitz with a stick mixer or blender.
It will appear quite thick.
Add in a 400ml tin of coconut milk to thin out.
The coconut smooths the soup out.
Season with white pepper.