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About the author – Alexandra from Its Not Complicated Recipes is from Adelaide, South Australia and lives with her two gorgeous Birman cats. Alexandra’s recipes are uncomplicated and foolproof. She loves to demonstrate that delicious food can be prepared quickly and simply from everyday ingredients.
I am always looking for new ways to be healthier, and I believe simplicity is best; being healthy needs to be easy too. Recently I’ve been making myself soup for lunch, as it’s really easy to prepare, it fills me up, and stops me snacking throughout the afternoon.
Risotto Plus Makes Life Easy
The Risotto Plus is brilliant; it makes a great risotto, it steams, but one of my favourite uses for it is the slow cooker setting. The genius thing about this setting is that it sears too, so I can brown my onion and garlic first. I then simply throw in whatever vegetables I have, some water and a stock cube. After a few hours, when I come back at lunchtime my soup is prepared and all ready to eat!
Alex from Its Not Complicated Recipes came up with this delicious Carrot and Coconut combo, I had never thought of using this combination before. It should be noted it tastes WONDERFUL! I always have spare carrots kicking around so this is a great way to use them up, and they also provide the soup with an enticing colour too!
Carrot and Coconut Soup
- 500 g carrots peeled and chopped
- 3 tbsp olive oil 2 for roasting, 1 for frying
- 1 onion chopped
- 1 clove garlic
- 1/4 tsp coriander
- 1/2 tsp cumin
- 2 1/2 cups vegetable stock
- 1 cup coconut milk
- sea salt and black pepper to taste
- chopped spring onions and chives to garnish
Preheat your oven to 200 Degrees C (390 F).
Chop carrots into small pieces (approximately 1 inch/2.5 cm).
Place in a roasting dish with 2 teaspoons of oil and 1/2 teaspoon of salt.
Roast the carrots for approximately 35 minutes, or until they are tender.
Remove from the oven and set aside.
Add 1 teaspoon of oil to a saucepan.
Chop your onion into half moons. Add the onions and your garlic clove to the oil, and cook until the onion is translucent.
Add your carrots to the onion mixture, along with your spices and vegetable stock.
Bring to a simmer
Blend your mixture to a smooth consistency.
Add the coconut milk and check your seasoning.
Serve with a garnish of spring onion/scallions or chives.
* The recipe serves 4 people as a starter or 2 generous main portions. If served with a toasted sandwich etc. it would easily serve 4 people for dinner.
* This soup freezes well – you can easily make a larger portion and freeze the extras.
* This soup is designed to be thick – if you prefer a thinner consistency, add more vegetable stock or some water.
* Always check the freshness of your dried spices – if they have been in your pantry for a while, they may have lost their intensity. As such, you may need to add a little extra.
Thank you, Alex, for sharing another one of your fabulous recipes!
Her Vegan Cashew Cream recipe is still one of my most popular pins on Pinterest. Make sure you pop over to Alex’s site to see more of her delicious and easy recipe ideas – It’s Not Complicated Recipes.
|Natalie Shirlaw is passionate about healthy living and writes posts about wellbeing. If you enjoyed this article, be sure to pin it or share it!|