Coconut, Carrot + Leek Soup
This soup is great for lunch or a simple dinner. Why not batch cook and freeze for a quick meal whenever you please?!
Serves: 6
Time: 25 minutes
Ingredients –
2 tbsp oil
1 onion, chopped
1 leek, thinly sliced
4 cloves garlic, crushed and roughly chopped
1 tbsp ginger, freshly grated
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp chilli flakes
1 tsp sea salt
4 carrots, chopped
1/2 cup red lentils
400ml coconut cream
800ml water
2 tbsp miso paste
2 tsp sesame oil
1 tsp sea salt, more to taste if needed
To Serve:
6 tsp chilli oil
1/2 cup coriander, roughly chopped
Method –
Heat a large pot over a medium-high heat.
Add the oil, along with the onion and leek. Cook for 5-8 minutes, until the onion and leek have softened.
Add the garlic, ginger, cumin, turmeric, chilli flakes and sea salt. Continue to cook for another 3 minutes.
Add the chopped carrots, lentils, coconut cream and water to the pot.
Bring the soup to a simmer and allow it to cook for 15 minutes.
Remove the pot from the heat and add the miso paste, sesame oil and sea salt.
With a stick blender, pulse the soup until everything starts to combine together. You don’t want the soup to be completely smooth, you still want some texture. Alternatively you can add the soup into a blender and pulse until you achieve your desired consistency.
Divide the soup between bowls and top with a drizzle of chilli oil and coriander
This soup will keep in the fridge in an airtight container for up to 7 days. Alternatively you can freeze as a whole or into portions for up to 2 months.
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