I have adapted this recipe from this months Good Food Magazine. The basic concept is similar however the additional flavours added before serving take this soup to a whole new level of taste. As we are only using a very small quantity of reduced fat coconut milk this keeps the calorie content low. As an alternative some natural yoghurt of low fat/slim line milk would work fine too. This is a great tasty lunch time soup or indulge a little and have this as a main meal with some wholemeal brown bread and Mossfield Organic cumin seed cheese (a little goes a long way). Amazing.
4 large spring onions
1 clove garlic
4 large carrots
1/2 red pepper (sweet preferably)
1/2 tsp cumin
1/2 tsp coriander
1 chicken or vegetable stock cube
400ml boiling water
75mls low fat coconut milk
juice 1/4 lime
1 tsp brown sugar
1 tsp weight watcher cream
1 tsp spicy tomato relish ( ballymaloe jalapeno is a good shop bought choice)
- Slice the spring onions finely. De seed and dice the 1/2 red pepper. Peel, top and tail the carrots and cut into thin rings. Peel and dice the clove of garlic.
- Spritz a small hot saucepan with some spray oil. Add in the spring onion, garlic and red pepper and cook for about 5 mins. Then add in the carrot and spices. Cook for another minute.
- Pour in the hot stock - turn back up the heat to full and bring the soup mixture to the boil.
- When it has reached the boil turn down and allow to simmer (gently bubble) for about 45 mins. You may need to add more boiling water as they soup cooks. About 100mls.
- Season with a little salt and black pepper. Allow to cool down a little, stir in the lime juice, coconut milk and sugar, then puree.
- Reheat and serve ( it does tend to taste better the next day when the flavours have developed a little)
- To serve - ladle the soup into a bowl. Top with a 1/2 tsp of cream and spicy tomato relish.
- Stir through and savour the gentle warmth and heat from the spices which is set off by a subtle sweetness. Delicious.