Healthy Coconut Curry Soup
Healthy Coconut Soup Recipe with a dash of fresh orange - deliciously tangy and including 1 of your 5 a day!
Equipment
- 1 large saucepan
- 1 blender
Ingredients
- 2 tablespoon olive oil
- 1 small brown onion diced
- 1 clove garlic minced or grated
- 2 whole cloves
- 500 g carrots peeled and sliced
- 60 ml vegan-friendly white wine optional
- 100 ml freshly squeezed orange juice
- 400 ml vegetable stock
- 1 can coconut milk (400 ml)
- 1 inch fresh ginger minced or grated
- 1 tablespoon garam masala
- 2 curry leaves
- roasted onion and pumpkin seeds for the topping optional
Instructions
- Add the Extra Virgin Olive Oil to a large saucepan alongside the diced onion and minced garlic cloves and cook until the onion becomes translucent & aromatic.
- Add the cloves & carrot and cook for a further 1-2 minutes. Then deglaze the pan with the splash of white wine. If you're creating this recipe without the white wine, simply use a good splash of water to deglaze.
- Pour in the fresh orange juice and vegetable stock, then add a lid to the saucepan and let it simmer for about 10-15 minutes.
- Mix in the coconut milk, then add the freshly minced ginger, garam masala and curry leaves and cook for a further 10-15 minutes.
- Once the cooking time elapses, carefully remove the cloves and curry leaves.
- Transfer the soup to a blender and blend on high-speed until smooth. Alternatively you can also use a stick blender.
- Serve and top with roasted onions and pumpkin seeds and enjoy with a glass of refreshing Appletiser!