Carrot, Coconut and Coriander Soup – original recipe
This soup is not only delicious, but is also full of immune supportive antioxidants and compounds and importantly some fats to help absorb all of the goodness. This soup is also incredibly versatile, as you would have likely gathered from the title of this blog!
Serves 6
Pre: 15min
Cook: 40min
Ingredients
2 tbsp. extra virgin olive oil
1 large brown onion, coarsely chopped
2 garlic cloves, crushed
2 tsp. coriander, ground
1 tsp. cumin, ground
1 tsp. turmeric, ground
1 tsp. cinnamon, ground
1 tsp. paprika
2 tbsp. soy sauce
4 carrots, coarsely chopped
400g pumpkin, peeled, seeded, roughly chopped
1 litre (4 cups) vegetable or chicken stock, salt reduced
1 x 270ml can coconut milk
1 tsp. honey
coriander leaves, to serve
yoghurt, to serve
Method
In a large saucepan or steamer add the carrots and pumpkin and cook until soft, set aside.
Heat olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring for 5 minute or until onion softens. Add the pumpkin and carrot, coriander, cumin, turmeric, cinnamon and paprika and cook, stirring for 1 minute or until aromatic. Add soy, coconut milk and fresh coriander.
Ladle the stock over and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until carrot is very tender. Remove from heat.
Add honey and blend soup mixture with a stick blender until smooth, serve topped with yoghurt and coriander leaves.
Carrot, Coconut and Coriander Soup with Crispy Baked Spiced Tofu
Who needs croutons when you can have crispy tofu? A delicious way to add more protein to this soup!
Serves 4-6
Pre: 15min
Cook: 40min
Ingredients
Original soup recipe above
Crispy Baked Spiced Tofu
250g packet firm, tofu, drained and pat dry and cut into 2-3cm cubes
drizzle extra virgin olive oil
¼ tsp. cumin, ground
¼ tsp. coriander, ground
¼ tsp. paprika, ground
1 tbsp. cornstarch
salt and pepper, to taste
Method
Preheat oven to 200C.
Add tofu, olive oil, spices, salt and pepper and cornstarch to a large mixing bowl and combine well until tofu is evenly coated.
Line a baking tray with baking paper, arrange tofu on the baking paper and space evenly.
Place in the oven and after 15min turn the tofu, cook until each side is lightly golden and crispy.
Remove from the oven and serve topped on the soup.
Carrot, Coconut and Coriander Soup with Superfood chilli Dukkah Sprinkle
One of the reasons I call this superfood dukkah is because it contains brazil nuts – they are a great dietary source of the antioxidant selenium which is beneficial for immune health, thyroid health and general wellbeing.
Serves 4-6
Pre: 15min
Cook: 40min
Ingredients
Original soup recipe above
Superfood Chilli Dukkah
1/3 cup hazelnuts, skin removed
1/3 cup brazil nuts
½ cup sesame seeds
2 tbsp. coriander seeds
2 tbsp. cumin seeds
1 tsp. chilli flakes, adjust to suit heat preference
1 tsp. sea salt
1 tsp. pepper
Method
Preheat oven to 180°C.
On a baking tray spread the hazelnuts and brazil nuts and on a second baking tray, place the sesame seeds. Place in the oven for approx 5 minutes, or until lightly toasted, tossing half way through and making sure not to burn. Remove from the oven once toasted.
Place the nuts and sesame seeds, into a food processor or coffee grinder and blend until roughly chopped, move to a large mixing bowl.
In a fry pan, toast the coriander and cumin seeds over medium heat for 1-2 minutes or until the seeds start to pop.
Transfer the seeds to a coffee grinder and finely ground.
Add the spices to the large mixing bowl, along with the chilli flakes, salt and pepper, mix well and adjust seasoning to suit.
Once cooled, store in an air-tight container.
Use to sprinkle on top of the soup or serve the soup with avocado and dukkah on toast.
