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Carrot, Cardamom and Coconut Soup

Serves 4

10 Minutes Preparation

1 Hour Cooking


300g Carrots

5 Cardamom Pods (Crushed)

1 Can Coconut Milk

1 Can Water

Olive Oil


Chilli Flakes


- 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!


Hello,  I'm Emma

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


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