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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.

 

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Creamy Carrot Coconut Soup - Vegan


There is something about the cold outdoors that makes me crave a warming bowl of soup.

WARMING and COMFORTING bowl of soup. Cheap to make and lovely and creamy without any cream.

This is a cheap meal and can all be cooked in one pot so the washing up in minimal, always a bonus. Soup is a perfect winter lunch or light dinner. Adding Thai flavours to this carrot soup adds another level of warming comfort. 4 Servings

10 Minutes Preparation

20 Minutes Cooking

INGREDIENTS

1kg Carrots (chopped)

1 Red Onion (diced)

2 Tsp Red Curry Paste

1 Vegetable Stock Cube

1 Rec Chilli (chopped)

1 Can Coconut Milk

8 Thai Basil Leaves (torn)

1 Tbs Garlic (chopped or crushed)

2 Tbs Ginger (chopped) Toppings

Fresh Chilli

Thai Basil Leaf

METHOD-

- Heat a pot on over a medium/low heat. - Peel and Chop all of the carrots.

- Dice the onion.

- Add the onion and carrots to the pot and stir for 5 minutes.

- Add garlic and ginger and cook for 1 minute.

- Add vegetable stock cube with coconut milk, chilli and basil leaves.

- Cook for 10 minutes with a lid on, until carrots are soft.

- Once ready, blend into a lovely creamy soup.

- Serve with fresh chilli and thai basil leaf. You could also add coconut yogurt for an extra freshness.



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