This soup is a great warm up during these cold chilly days. It is one of those budget meals that you can make very quickly and the taste improves the day after making it.
For 4 large portions or 6 smaller ones, you will need:
750g carrots, washed, trimmed and roughly chopped
1 small piece of ginger [skin on if fresh and larger piece if you like a more tangy ginger flavour]
1 garlic clove
1 small onion
1 stock pot [I use Oxo garden vegetables]
1 tablespoon Medium Curry Powder
250ml coconut milk
My star ingredient is ginger. I prefer to use it fresh but it is always good to have dried ginger powder stocked in your kitchen cupboard. To make ginger tea: Hot ginger tea is a firm favourite in my family during the winter and it can also be a good remedy for common colds. Simply cut up a piece of fresh ginger cut up a hunk of fresh ginger (no need to peel) and place in a teapot or mug. Pour boiling water over it and allow to infuse for a few minutes, covered, so that it remains hot. Drink as it is or simply add a slice of lemon and some honey or agave. It also works wonders to treat a tickly cough.
In a large pot, place the carrots, garlic clove, onion, ginger, stock pot and curry powder.
Add enough water to immerse the ingredients.
Bring to a boil on moderate heat. Do not allow the water to dry out and keep topping up with water, just enough to keep the ingredients immersed. Simmer the soup for 30 minutes.
Remove from heat and place in a food processor to puree to a smooth consistency.
Add the coconut milk and puree again for a few seconds.
Reheat gently but do not bring to a boil. Serve immediately.
My vegetables and herbs come from Big Fresh in Mosta