Carrot and chilli soup recipe from ctussaud |
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Ingredients8 medium carrots (peeled and roughly chopped)1 tin onions (pre-cooked), or 3-4 medium onions 2 x 50g sachets creamed coconut (warmed in a mug of hot water) 2 red chillies (or more to taste) Kettle of boiled water |
Handy HintTake care when preparing the chillies; you can wear rubber/latex gloves, or else pinion the chilli with a fork while you slice it open and scrape out the seeds. If you merely add the chillies whole, you can fish them out before serving, and enjoy a chilli "warmth" without heat. |
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Method1. Either sweat your sliced onions, or heat up a tin of ready cooked onions while you peel and chop the carrots and warm up the creamed coconut.2. Add the carrots to the onions. Cook for about 10 minutes, while you wash the chillies, cut them and rinse away the seeds. 3. Add the chopped chillies and squeeze out the creamed coconut into the saucepan. 4. Pour over some boiled water from the kettle so that the level of liquid is just slightly below the onions and carrots. You can always add more, but you can't take it away! Bring it up to a gentle simmer and cook for about 20 minutes, until the tip of a knife tells you that the carrots are cooked. (I did add a couple more mugs full of water during this time in order to stop the soup getting too thick or catching). 5. Allow to cool a bit and liquidise. You can add some milk at this stage to thin it out a little, and season it with salt and freshly-ground black pepper. | |||||||||||||||||||
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