Name: Carrot, Cumin and Coconut Soup
Yield: Serves 4
Cuisine: British
Ingredients: ½ tsp turmeric; 200 ml coconut milk; 2 garlic cloves, finely chopped; ½-1 tsp bouillon powder to taste; salt and freshly ground black pepper; 1 tsp fennel seeds; 1½ tsp cumin seeds; 1 red chilli, finely chopped; 1 large red onion, finely sliced; 750 g carrots, peeled and chopped; 3 cm piece of ginger, peeled and finely chopped; 2 tbsp sesame oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

Coconut milk adds a delicious richness to this North African-inspired carrot soup. Make sure to retain some texture when you blend it – you don’t want it too smooth.

Ingredients

2 tbsp sesame oil
1 large red onion, finely sliced
2 garlic cloves, finely chopped

Method

Heat the sesame oil in a large saucepan and cook the onion over a medium-high heat until it starts to brown lightly at the edges, about 5 to 7 minutes. Turn down the heat a little and add the garlic, chilli, fennel, cumin and ginger. Fry, stirring, for a couple of minutes until the spices begin to smell fragrant. Add the carrots, stir well, and leave to cook with the lid on for 5 minutes or so

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Carrot, Cumin and Coconut Soup

Ingredients

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