The best soup that I ever made!
A favourite in the college’s restaurant!
I got the idea from one of the college lectures as I was struggling to think of a soup of the day for the college’s restaurant. There was a lot of carrots to use up so they suggested that I uses them and some chillies and carrots to make the soup and add a few more dried spices and instead of a cream to cook out the vegetables use coconut milk because the milk will dilute the chilli flavour to a milder taste.
A load of college’s restaurant customers love the soup to my amazement. A load of people wanted the recipe as everyone wanted to make it at home.
If you cut the vegetables to a finer cut you will cook it faster and will soften the veg faster.
Ingredients
2 white onions
3-4 carrots
500ml of hot water
1 stock cube
Can of coconut milk
2tsp of Garma masala
½ tsp of chilli flakes/crushed chillies
1 red chilli
Salt
White or Black pepper
Method
First, wash, peel and top and tail your carrots rough cut them do the same with your onions, garlic and red chilli, put to one side.
In a heated pot (medium heat) add 1 tablespoon of olive oil and sweat the onion, garlic, chilli and carrots with the chilli flakes and Garma masala.
Next, throw the stock cube with the hot water. Let it simmer until the carrots have softened, then and coconut milk and let to simmer on low heat. Add your salt and pepper to your taste.
Now take your soup off of the heat and into a blender and blitz the soup down until it thickens up.
Once all the soup has been blitzed down pass the soup using a sieve and pass it through. Using a wooden spoon to push the bits of soup that didn’t get blended through. You should get a smooth soup.
Now to place up, pour your soup in a serving bowl and garnish with a pinch of chopped parsley and drizzle of double cream.
Bon Appétit!
