Serves 4. Prep 10 minutes, cook 30 minutes.
A silky, warming soup with ginger and coconut milk. Serve with a swirl of coconut milk, a crack of black pepper and good bread for dunking.
Ingredients
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
2cm piece of ginger, grated
1 tsp Taka Organic Turmeric Powder
½ tsp ground cumin
600g carrots, peeled and sliced
1 litre vegetable stock
200ml coconut milk
Salt and freshly ground black pepper
Sourdough, to serve
Method
Heat the oil in a large pan over a medium heat. Cook the onion for 8 minutes until soft.
Stir in the garlic, ginger, turmeric and cumin and cook for 1 minute.
Add the carrots and stock. Bring to the boil, then simmer for 20 minutes until the carrots are very tender.
Stir in most of the coconut milk, keeping a little back. Blend until completely smooth and season to taste.
Ladle into bowls, swirl through the rest of the coconut milk, add a crack of pepper and serve with sourdough.
Shop the powder
This recipe uses our Organic Turmeric Powder: single origin from Karnataka, Soil Association certified and steam sterilised. One 200g pouch makes about 100 servings.
