Summer is officially over, and I have started cooking soups again! In my continuing struggle to make them more filling (so I don't have to make something else to go with them, because who wants to be making elaborate dinners on busy September weekdays?), I improvised this one: A quick one-bowl meal that is vegan, healthy and delicious. It also has pretty colours with definite Instagram potential...
For the curried carrot soup (You can make it in advance and store it in the fridge. Makes about 6 servings.)
2 onions
Approx. 7 large carrots
2 cloves garlic
About 1/3 of a packet of creamed coconut
Some or all of the following spices: turmeric powder, ginger (fresh or powdered), bay leaf, chilli pepper, chilli powder
1 tbsp curry powder
Salt, as much as you like
Olive oil, for sweating your vegetables
Put the kettle on and chop the onions -they don't need to be fine. Heat a pot with some olive oil on a medium fire and sweat the onions for a few minutes. Chop the garlic. Wash and roughly slice the carrots, Add the spices and garlic to the onions and stir for a minute -don't burn the garlic! Add the carrots, sauté them for another minute if you like, then add water from the kettle -enough to cover them fully- and your creamed coconut. Cover the pot and simmer for about 20 minutes or until the carrots are cooked. Blend, adjust consistency with more boiling water if desired, add salt if needed.
For the toppings
Use 1/2 can of kidney beans per person. Rinse them well and fry on a medium to high heat in a nonstick pan with a lug olive oil, a dash each of cumin, garlic and paprika powder. The beans should be heated through and slightly crispy on the outside. Add the beans as a topping to the hot soup. Wash and chop some fresh coriander and top each bowl with a tablespoonful. Enjoy!
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