Curried Carrot & Coconut Soup: A Perfect School Lunch!
Looking for a healthy and delicious lunch option for your kids that’s easy to prepare and full of flavour? This **Curried Carrot & Coconut Soup** is not only nutritious but also a fun way to introduce kids to the wonderful world of flavours! With its vibrant colour and creamy texture, it’s sure to become a lunchtime favourite. Let’s get cooking!
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.
Tried this recipe?Let us know how it was!