Carrot and coconut soup


3 kg carrots
1 carton creamed coconut
3 red chillis
3 onions
9 garlic cloves
3 stock cubes
6 teaspoons cumin powder
6 tablespoons vegetable oil


  1. Wash and top and tail the carrots, roughly chop them and put them to the side.
  2. Chop the onion, garlic and chilli. Heat the oil in a large pan and cook the onion, garlic and chilli on a medium heat for 5 mins.
  3. Add 1 pint of hot water, the cumin and the crumbled stock cube. Add the chopped carrots and bring to the boil. Add a lid and simmer for 20 mins.
  4. Add the coconut cream and stir.
  5. When it has cooled slightly, blend the soup. Add some water if it is too thick.

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