Carrot and tomato soup

Name: Carrot and tomato soup
Total time: 3600 s
Cuisine: British
Ingredients: 1 large onion; 4 cloves garlic; 1 kg mix of carrots and parsnips, chopped; 1 l stock; 3 tsp curry powder; 1/2 tsp nutmeg powder; 1/2 tsp ginger powder; 1/2 tsp cayenne pepper powder; 200 g chopped tomatoes; 200 g coconut milk

Sam Meadley @samm

Bristol, England, United Kingdom

I batch cook a soup most weeks with the leftover veg from my veg box. Easy option for a quick lunch or part of an evening meal. I only used carrots and parsnips here but don’t let that stifle your creativity.

Sam Meadley @samm

Bristol, England, United Kingdom

Saved

Ingredients

1 hour

1large onion
4 clovesgarlic
1 kgmix of carrots and parsnips, chopped
1 lstock
3 tspcurry powder
1/2 tspnutmeg powder
1/2 tspginger powder
1/2 tspcayenne pepper powder
200 gchopped tomatoes
200 gcoconut milk

Saved

Steps

1 hour

1

Dice onion and mince the garlic and sauté over medium heat for a few minutes.
2

Add the chopped vegetables, stock and spices. Mix well and bring to a boil. Reduce the heat and cover with a lid.
3

Once vegetables are soft, maybe after 30-40 mins, incorporate the tomatoes and cook for a further few minutes.
Now it’s time to blend. My stick blender gave up recently so I have to push my Ninja to its liquid limit.
4

Return the smooth soup to the pan and stir through the coconut milk. Season to taste.