Saturday 8 April 2017

Satay carrot soup

One of the many foodie instagram accounts that I follow is Pinch of Yum, which is a food blog run by a couple in Minnesota. One of the things I love most about their blog is that they post easy recipes with few ingredients that taste incredible. A couple of weeks ago I came across a recipe for their spicy instant pot carrot soup, so decided to whip it up this week. The result is a beautiful, smooth, satay-like soup (hence the slight change in name for the recipe below). It took about 10 minutes to throw together, and once it had simmered for half an hour, all I needed to do was blend it together and it was ready to enjoy.

You'll need:

- 10 carrots, sliced
- 1 onion, sliced
- 3 garlic cloves (or 3 teaspoons of minced garlic)
- 1 can (400mL) of coconut milk
- 400mL vegetable stock
- 1/4 of a cup of smooth peanut butter
- 1 tablespoon of curry paste

1. Throw all the ingredients into a pot, bring to the boil and allow to simmer for 30 minutes

2. Once the vegetables are soft, allow the soup to cool a bit, then pour into a food processor

3. Blend together for a minute, then serve with some coriander sprinkled on top

1 comment:

  1. This style of soup is also yummy if you use a combination of pumpkin and sweet potato with the carrots.