Spicy Carrot, Cilantro and Coconut Milk Soup

An extremely filling and spicy soup. Perfect for blustery winter days. This is fairly quick compared to other soups that need to simmer for hours.

• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 onion, minced
• 1/2 cup cilantro, finely chopped
• 1 1/2 tbsp ginger, grated (or use the pre-grated jarred ginger - I love the asian versions)
• 1 tsp cayenne
• 10 medium carrots, chopped
• 900 ml (tetrapak) chicken or vegetable broth
• 1 can coconut milk
• hand blender (not required but very useful)

Add oil, garlic, onion, cilantro and ginger to a stock pot and lightly saute until onions are clear. Do not brown. Sprinkle with cayenne (this can be adjusted to taste) and stir until mixed well.

Add the chopped carrots and stock to the pot scraping up any bits that are stuck to the bottom. Simmer approx 40 minutes or until carrots are soft. At this point I find the easiest methof for puree-ing the soup is to use a hand blender right in the pot. However, if you do not have a hand belnder a standard belnder can be used. WARNING - blending hot liquids causess them to cyclone out of the machine. Let the soup cool before using a standard blender. Blend until pureed and smooth.

Before addiing the coconut milk examine the open can. Almost always the fat of the coconut milk is solidified on the top with the liquid below. Use a tiny whisk or a fork to carefully stir the coconut milk to a smooth consistency before adding to the soup. Add the full can of coconut milk and bring back up to high heat but do not boil as coconut milk can curdle easily.

Enjoy with some crusty bread.

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