Place carrots in a large soup pot with just enough water to cover. Cook covered over medium heat until tender. Add the onions and cook a further 5 minutes. Add the coconut and soymilk along with the nutmeg, pepper and salt. Stir through and cook a further 5 minutes on a low heat. Puree soup in a blender until smooth. Return soup to the saucepan and stir through coriander. Cook over a medium heat for a few minutes. Serve with fresh sprigs of coriander as a garnish.
Do not double spices if cooking for 8.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 25 mins |
| Ready in: | 35 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Soup | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 823 kj |
| Calories | 197 kcal |
| Fat | 14.9 g |
| Saturated Fat | 11.9 g |
| Total Carbohydrate | 10.5 g |
| Total Protein | 3.9 g |
| Fibre | 4.7 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
