IMG_5151.JPG

Hello,  I'm Emma

and I am the food and flavour lover that created this Blog. I'm so pleased you're here!

 

Have a nosey around for some recipes that I find delicious (even if I do say so myself) and some meal inspiration. Or feel free to look at photos of food and drool. I do that a lot, probably too much.

 

I like to think that this is a balanced mixture of health and indulgence. That's how life should be, right? 

more about me...

 

search

recipes, ingredients or category

instagram

subscribe

instagram

Carrot, Cardamom and Coconut Soup



Serves 4

10 Minutes Preparation

1 Hour Cooking


INGREDIENTS

300g Carrots

5 Cardamom Pods (Crushed)

1 Can Coconut Milk

1 Can Water

Olive Oil

S&P

Chilli Flakes


METHOD

- Preheat the oven to 180c.

- Peel and chop the carrots and place on a roasting tray. Drizzle in olive oil and season. Place in the oven and roast for 45 minutes.

- Once roasted, add to a large saucepan and top with the coconut milk and water. Place over a low/medium heat.

- Crush the cardamom pods to a fine dust and sprinkle into the soup.

- Cook until the vegetables are soft. Then blend into a smooth consistency, add more water to loosen the soup.

- Top with chilli flakes and ENJOY!

  • LinkedIn
  • Pinterest
  • Instagram

2020 - ELFoodie Life - All Rights Reserved.