Storage Tips
– Refrigerate:** This soup will keep well in the fridge for up to 3 days. Just store it in an airtight container.
– Freeze:** For longer storage, pour the cooled soup into labeled food-safe bags. Lay them flat on a tray to freeze, making them easy to stack later.
Defrosting and Reheating
To defrost, take a bag from the freezer and place it on a plate. Let it thaw in the fridge overnight. When ready to serve, pour the soup into a pot or jug and heat it on the hob or in the microwave until piping hot.
Packing for School Lunches
To serve the soup in a flask, start by filling it with boiling water to warm it up. Discard the water, then pour in the hot soup. This keeps the soup warm until lunchtime! For a complete meal, consider adding a side of bread or even some cooked pasta into the flask in the morning.
Why You’ll Love This Soup
This **Curried Carrot & Coconut Soup** is packed with nutrients from the carrots and coconut milk, providing healthy fats and natural sweetness. Plus, it’s a fantastic way to introduce your kids to the delightful taste of curry without it being too spicy. The soup is easy to make in large batches, making it perfect for meal prep!
Give this soup a try, and watch it become a staple in your school lunch rotation. Happy cooking!
Curried Carrot & Coconut Soup: A Perfect School Lunch!
Ingredients
- 1.5 tbsp cooking oil
- 2 onions, peeled and roughly chopped
- 3 fat cloves garlic, peeled and finely chopped
- 1 tbsp curry powder (mild or spicy)
- 800 g carrots, peeled and diced
- 800 ml chicken or vegetable stock
- 400 ml tin of coconut milk
- Salt and freshly ground black pepper
- (Optional: 2 teaspoons of fresh grated ginger)
Instructions
- Sauté the Aromatics. Heat a large pot over medium heat and add the cooking oil. Once hot, add the chopped onions, lower the heat, and cover the pot with a lid. Cook until the onions are soft and translucent, about 5-7 minutes. Then, add the chopped garlic and cook for an additional 2 minutes, stirring occasionally to avoid burning.
- Add the Spices and Carrots. Stir in the curry powder and let it cook for about a minute to release its flavour. Next, add the diced carrots, pour in the stock, and add a pinch of salt and pepper. Bring the mixture to a simmer and let it cook for about 30 minutes, or until the carrots are tender. To check, lift out a piece of carrot with a spoon—it should be soft and easy to mash.
- Blend It Up. Once the carrots are cooked, pour in the full tin of coconut milk. Using a ladle, carefully transfer the soup to a blender. Blend until you reach your desired consistency—smooth and creamy or a bit chunky, it’s up to you! Taste and adjust the seasoning if needed, adding more salt or pepper as desired.
