I’m always finding an excess of vegetables in my fridge, especially carrots. On Saturday while preparing my weekly shopping list I found 2 whole bags sitting at the bottom of the crisper bin, thankfully still fresh. I didn’t want them to go to waste so I made them into this super easy soup.
Now this is my kind of recipe! I’m hopeless at dicing vegetables into cute little cubes. I’m all about hacking them into large chunks, which is perfect as all the ingredients get whizzed up together at the end anyway. I also popped a fair amount of chillies in this as I wanted to kick my cold in the ass. So far it’s working (it’s either that or the paracetamol). Bon appetit xo
• 1kg carrots
• 1 large brown onion
• 100g butter
• 3 cups chicken stock
• 400g unsweetened coconut milk
• 2 Birdseye chillies
• tablespoon sambal olek
• salt & pepper
• Peel and dice the carrots and onion then sauté them in a large pot with the butter.
• Once they’ve slightly softened (about 10 – 15 minutes) add the remaining ingredients and bring to a simmer for 25 minutes.
• When it’s cooled blend all the ingredients together. Add extra sambal to taste (if you’re into a chilli kick that is!)