Monday, 17 November 2014

Carrot ginger and coconut soup


With the evenings drawing in and winter fast approaching, I thought I would introduce you to one of my favourite soups. I was first introduced to this soup over a year ago by a lady called Dorothy who runs the Cobalt Cafe in Great George St in Dublin, Ireland. It was the glowing log fire which had attracted me into the cafe and the unusual antiques within which are for sale. But I was struck by the powerful combination of tastes and textures this soup offers. After a year of persistent questioning and interrogation, Dorothy finally gave in and let me have her secret recipe. It was well worth the wait as I am sure you will agree once you have tasted it yourself.

You will need:

3 tbsp of coconut oil
3 onions peeled and chopped
4 small potatoes peeled and chopped
2 cloves garlic peeled and grated
800g carrots peeled and grated
4 tbsp of peeled and grated fresh ginger
Chicken/vegetable stock (1000ml)
400ml tin of coconut milk
200g cooked chick peas
Fresh juice from 1 lemon
Sea salt and black pepper to taste
1 tbsp of curry powder (mild)
1 tbsp of ground cumin
Fresh chives or parsley  (optional)


Heat the coconut oil in a large saucepan and once hot add the onions and garlic. Mix and allow to soften up then add the curry powder and the cumin. Keep mixing and then add the grated carrots and ginger. Add the stock and keep mixing. Add the finely chopped potatoes and allow to cook for around five minutes. Add the chick peas and the coconut and mix well for three minutes. Remove from heat and liquidise the soup using a hand blender. Dress with fresh chives or parsley as you wish and serve.