In the new year, like a lot of us I have some resolutions; I decided to focus more on the blog and be more adventurous with my recipes. Having a food blog, full time job, friends, loving fitness and fashion it’s not always easy to maintain and focus on all. There are days I work on one of the projects and regret I don’t have more time to do other jobs. It can be frustrating at times but also so rewarding when the final results come together.
The first time I tried this version of the carrot soup I loved it so much that I cooked again the next day and had enough left for the following day. It was so delicious, full of flavours and tasted just like a real comfort food that would make everything better.
The recipe doesn’t need a lot preparation despite a few ingredients required. It’s also very simple to make and like with any other soup you add all ingredients in the pan and wait until is ready.
Prep time: 15min | Cooking time: 30min | Serves: 4
1/2 tsp olive oil
70g red onion
2 cloves garlic
1 medium red chilli
1cm cube fresh ginger
1 fresh lemongrass
1 large sweet potato
200ml coconut milk
100g soya beans
1tbsp thai red curry paste
2tbsp buillon powder (Marigold)
1/2 fresh lime
2-3tbsp fresh coriander
Heat the olive oil in the large pan over the medium heat, add chopped onions, garlic, chilli, lemon grass and freshly grated ginger and fry for a few minutes until softened.
Add chunks of carrot, sweet potatoes and soya beans then cover all with water, coconut milk and the thai red curry paste. Bring to boil then reduce the heat to low and simmer until vegetables softened for approx. 20-25 minutes.
Use the stick blender to whizz the mixture leaving a few bigger chunks for a crunch.
Top the carrot soup with the fresh coriander and squeeze of lime juice and adjust seasoning if necessary.
Nutritional Estimates Per Serving
Total fat: 7g
Total carbs: 36g