When we made this in the bakery it was always an instant sell-out and it was a firm favourite for staff lunches too. There’s something so comforting about this soup - it’s got a beautiful deep golden colour, it’s silky smooth and it’s packed with all kinds of goodness. Between the sweetness from the carrots, the creaminess from the coconut milk and a nice little spicy chilli kick it’s the perfect balance of flavours. Add some crunchy croutons on top and it will fast become your favourite soup of the season.
Ingredients:
Serves 6
500g carrots, topped, tailed, washed and chopped (no need to peel)
I x medium onion, chopped
2 x sticks celery sliced
1 tbsp olive oil
1 tsp seasalt
½ tsp chilli flakes
1 ½ pints vegetable stock
1 x tin coconut milk
To make:
1. Melt the oil in a large pan and add the onion, celery, salt and chilli, sautéing gently for five minutes over a medium heat
2. Add the carrots and sauté for a further five minutes
3. Add the stock and bring back to a simmer - let it simmer gently for 15-20 mins
4. Add the coconut milk, stir well and bring back to a simmer for a further five minutes
5. Once cooled, blitz in a blender until silky smooth. Re-heat before serving and top with freshly prepared croutons.
Croutons:
Serves 6
3 thick slices of granary / seeded bread, cut into 1 inch squares (keep crusts on for added crunch)
2 tbsps olive oil
½ tsp seasalt
Large pinch chilli flakes
To make:
1. Heat the oil, salt and chilli flakes in a frying pan (the oil needs to be hot so it coats and fries the bread quickly)
2. Add the bread chunks and stir to make sure the chunks are coated in the oil and stir / flip until golden brown
3. Add to each bowl of soup just before serving so they stay crunchy
Note: if you like a real chilli kick, add some freshly sliced chilli pieces on top of the croutons
