With roasted baby carrots and coconut sambal.
To start the soup, melt down the coconut oil in a large saucepan, over a medium heat.
Add the carrots, eschallots, garlic, ginger and thyme and sauté for 10 minutes stirring occasionally. Add the cumin and star anise and season with salt and pepper. Continue cooking the carrots for another 3 minutes.
Then, add the coconut water and vegetable stock, place the lid on and simmer over a medium heat for 30 minutes or until the carrots are tender. Add the coconut milk and simmer for a further 5 minutes.
Remove the star anise from the mix and place the carrots plus all the liquid into a blender. Blitz the mixture until it becomes a smooth puree.
For the roasted baby carrots, melt down the coconut oil and pour it over the carrots. Place the carrots into a roasting tray lined with baking paper and mix through the coconut oil. Season with salt and pepper and place the carrots into a 250 degrees celsius pre-heated oven for 10-12 minutes until they are caramelised and just cooked.
For the coconut sambal place all the ingredients in a bowl and mix together.
Serve the soup hot in bowls, place two of the carrots on the edge of each bowl, garnish with some of the coconut sambal in the middle of the soup and a sprinkle of pomegranate seeds.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Recipe courtesy of H2Coco
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