Come home to this sweet coconut and carrot soup with saffron and chopped pistachio nuts
Carrot is one of the first vegetables we learn to eat – they’re popular, versatile and cheap.And that makes them perfect for a mid-week soup for the whole family.Just make a large pot of soup at the start of the week, and it will be ‘on tap’ for the rest of the week for lunch, as a healthy snack, or as supper with toasted bread and coconut oil.Simple, tasty and easy to make.
Recipe for sweet coconut and carrot soup with saffron and chopped pistachio nuts
Ingredients for the coconut and carrot soup
1 bunch of carrots
250 ml coconut milk
500 ml vegetable bouillon
1 tbsp Cocoslove coconut oil
1 piece of ginger (around 5 g)
a pinch of saffron
Fleur de sel
4 tbsp pistachio nuts
Preparing the coconut and carrot soup with saffron
Wash and dice the carrots, then peel and slice the shallots.
Melt the coconut oil and briefly fry the shallots.Add the carrots and fry for another 3 minutes or so.Peel the ginger and add it.Fry briefly then add the coconut milk and vegetable bouillon and bring to the boil.Turn down the heat and let cook for 10-15 minutes.
Place the soup together with the saffron in a blender and blitz until smooth.Place the soup in the bowls, garnish with the pistachio nuts and serve.Bon appétit!