Name: Spicy Carrot, Coconut & Cumin Soup
Yield: For Six Bowls
Ingredients: ½ cup fresh coriander leaves or ¼ cup fresh tarragon leaves; 250ml (9fl oz) water; Salt and cracked black pepper; 1 litre (1¾ pints) coconut milk; 1 teaspoon turmeric powder; 50ml (1¾fl oz) sesame oil; 1 medium-sized red chilli; ½ teaspoon fennel seeds; 2 teaspoons cumin seeds; 1 3cm (1 in) thumb of ginger; 6 red onions; 4 cloves of garlic; 1 kg (2¼ lb) carrots

Preparation info

For
Six
Bowls

Difficulty
Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

It’s the sweetness of the carrots and the coconut that smooth out the spices in this soup. The turmeric imparts a subtle taste and colour, but here the cumin comes to the fore. Though best eaten on a cold day, this soup chills well and is an excellent picnic soup. The coriander or tarragon leaves stirred in at the time of serving add a fresh taste – either will complement the soup nicely.