Carrot soup with curry and coconut

Ingredients

Freezer friendly

( 2 adults and 2 kids )

  • 800 gramscarrots*
  • 200 grampotatoes
  • onion
  • 1 clovegarlic
  • 2 tspcumin
  • 2 tspcurry
  • 1 literwater
  • 2 cubevegetable stock
  • 100 mlcoconut milk
  • apple
  • 0.5 lemon
  • wholewheat baguette
  • 100 mlskyr*
  •  olive oil
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This may be the best carrot soup in the entire world - at least according to us and our kids! It's chock full of carrots (surprise!), curry, coconut and cumin. And it's topped with skyr, roasted pumpkin seeds and apple. Yum and enjoy!

Directions

1. Peel and dice carrots and potatoes. Chop onion and garlic. Sautée onion and garlic with some olive oil for a few minutes in a big pot, until nice and fragrant. You want them clear, not browned. Add carrots, potatoes, cumin, curry, water, stock cube and coconut milk and bring the lot to the boil. Let simmer for 20-25 minutes, until carrots and potatoes are completely tender when poked with a fork.

2. Cut the apple into fine sticks or finely dice, and mix with lemon juice to keep it from browning. Set aside.

3. Blend the soup completely smooth in a regular blender or with a handblender, and add lemon juice to taste. If the soup is too thick, you can add a bit more coconut milk or water. Warm the baguette.

4. Plate the soup in soup bowls, with a dollop of skyr and apple on top. If you have pumpkin seeds, roast a handful on a dry pan and sprinkle on the soup. Serve with the baguette for dipping.

5. Enjoy!

Tip

Do remember to never fill the blender more than halfway when blending hot liquids, as they can "explode" when the blender is switched on.Start slow and carefully turn up the speed. Cover with a dishtowel instead of the lid. If you don't have a blender, just use a handblender directly in the pot. But give it a proper go! You want the soup as smooth and lump-free as possible.Remember that you can freeze the coconut milk in an airtight tub, if you have some left over - then it's ready for next time.

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