Warming, filling, and delicious — this soup will keep you cosy through winter and is a lovely way to eat well on the way to summer.
Makes 5 servings
Nutrition (per serving, estimated)
- Energy: 240 kcal
- Protein: 4 g
- Fat: 17 g
- Carbohydrate: 17 g
- Fibre: 5 g
Estimated values.
Ingredients
- 900 g carrots (washed, peeled, and cubed)
- 1 medium onion (cubed)
- 380 g coconut milk
- 4 cups chicken stock
- Salt and black pepper
- 3–4 sprigs parsley
Method
Put the chicken stock, coconut milk, carrots, onion, and as much salt and pepper as you like into a large pot. Cover with the lid and cook over medium heat until the carrots soften (about 20–30 minutes). Then blend the ingredients until you have a smooth mixture. Warm the soup through a little more, divide it between bowls, and serve with parsley leaves on top. If you like, you can add a squeeze of lemon juice to your soup. Enjoy!