Cooking Time:40-50 Minutes
Serving Size: 3-4 servings
7 medium carrots, peeled and chopped
1 tsp ground coriander
1 tsp ground cumin
400ml coconut milk
500ml vegetable stock
2 crushed cloves of garlic
2 shallots, diced
Place the chopped shallots in a large saucepan with some heated oil.
Then add in the garlic and cook until onions are golden.
Add in the spices for a further minute.
Add in the chopped carrots, coconut milk and stock.
Bring to the boil and then simmer until the carrots are soft, should be about 25-30 minutes.
Blend with a hand blender are serve with some fresh coriander.
This soup is perfect for batch cooking and freezing for when you’re short for time or energy to cook!