Cold weather is here!!! Perfect time to relish hot soup for dinner. I prefer quick recipes for dinner.
While looking for a soup in my recipe book I came across ‘carrot’ soup. I thought – why not try out few changes? In the original recipe, I had used cow milk. Why not try coconut milk this time? To increase spice level I added green chilli. To thicken the soup I added potato. I have some organic herb plants in my garden. I used rosemary to enhance soup’s aroma and taste. After all these changes it was pretty good. Hope you’ll enjoy..
- Chopped carrots – two cups
- Chopped potato – three tblsp
- Rosemary leaves – one-fourth tsp
- Green chilli – one-fourth inch (optional)
- Black pepper – two
- Coconut milk – five tblsp
- Salt – to taste
- Olive oil – two tblsp
- Garlic – one
If you aren’t using chillis then you should use little more black pepper.
In a pan add all ingredients expect coconut milk. Roast until vegetables are tender. Let them cool down. Grind them by adding little water and strain. Transfer the soup into a pan and add coconut milk. Mix well and bring it to boil. Turn off heat. Ready to serve hot carrot soup with bread……
15 to 20 mins