Courgette & mushroom bread
A great accompaniment to soups and salads or just served warm with a bit of butter
Lightly spiced carrot soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1 tbsp vegetable oil
- 1 onionfinely chopped
- 1 garlic clovechopped
- knob of fresh root gingergrated
- 1 red chillideseeded and chopped
- 1 tsp mild curry powderplus extra
- 1kg carrotstrimmed and sliced
- 2 lemongrassstalks, bashed
- 2 strips orangezest
- 400g can coconut milk
- 700ml vegetable stock
Nutrition: per serving
- kcal200
- fat13g
- saturates10g
- carbs18g
- sugars16g
- fibre5g
- protein3g
- salt0.45glow
Method
step 1
Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more.
step 2
Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.
