Spicy Carrot-coconut Soup Recipe

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 -3 tablespoons olives or 2 -3 tablespoons sunflower oil
• 2 onions (sliced)
• 3 garlic cloves (coarsely chopped)
• 1 tablespoon ginger (chopped) (optional)
• 1 cayenne pepper (sliced, removing seeds optional)
• 500 -600 g carrots (chopped)
• 4 tomatoes (diced)
• 2 vegetable bouillon cubes
• 1 1/2 liters water
• 400 ml coconut milk
• 1/2 cup cilantro, as garnish
• 1 lime

Recipe

• 1 heat oil in pan at medium, add onion, cayenne pepper and garlic. cook until onion is translucent (taking care not to burn the garlic).
• 2 add chopped carrot and tomato (and ginger, optional) and cook for another 5 or 10 minutes, stirring about every minute.
• 3 add bouillion cubes and water (water should just about immerse the contents of the pan).
• 4 simmer until carrots are tender.
• 5 blend the contents of the pan and return to pan.
• 6 stir in coconut milk and heat through without allowing it to boil.
• 7 serve and add cilantro and lime juice to taste. the lime juice helps mellow out the heat of the cayenne pepper.