I think the postman thinks that I am a little bit weird.
I understand his point of view completely. I mean, he rocks up to deliver the post and what does he see?
The strange sight of me jumping about in the living room, my pirate style bandana, that is meant to keep my hair in place half way down my face. At the same time my arms are waving about rather haphazardly as I try to balance 2 bottle of water in my hands. If that is not enough, he sometimes catches me with my head popping in and out of sight through the window, as I weave about trying to avoid an imaginary punch with Davina shouting encouragement from the TV.
Oh the things I do in the name of getting a little bit fitter.
Others are much easier. Like making and eating this curried carrot soup. Especially when you somehow find yourself with 5 kilos of carrots, but that another story.
The ingredients of this soup are simple – carrots, coconut milk and curry powder with a little bit of ginger thrown in. A good fragrant and warming combination for a winter soup. Plus it is really a 10 mins of effort soup recipe.
Yeap my kind of soup. How about you?
Other soup recipes you may like:
Roasted butternut squash soup with coconut
Curried pumpkin soup
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Curried Carrot Soup! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Curried Carrot Soup
- 1 tbsp olive oil
- 2 onions peeled and chopped
- 1 tbsp minced ginger
- 2 garlic cloves minced
- 1.5 tbsp curry powder
- 800 g of peeled chopped carrots
- 2 large tomatoes chopped
- 750 ml (3 cups) stock
- Chilli flakes to taste
- Ground black pepper
- 240 ml (1 cup) coconut milk
- Heat soup pot with the olive oil and fry the onions for about 5 mins till soft.
- Add in the ginger, garlic, curry powder and carrots and stir for 1 min until flavours develop.
- Add in the tomatoes, stock, chilli, salt and pepper and bring to the boil.
- Reduce the heat and simmer for about 10 minutes until the carrots are soft.
- Switch off heat and allow the soup to cool and then puree with hand blender.
- Then add in coconut milk, mix well and adjust the seasoning.
- Warm soup thoroughly and garnish with coconut milk or chilli flakes before serving.