Here is to Sunday and another beautiful weekend nearly over. Apart from cooking yummy meals, I had the pleasure of catching up with friends new and old and also enjoying some wonderful live music, courtesy of my man. (Yes, he is a musician and he ROCKS – Check out “A Very Small Band” on Facebook).
Today I want to share with you a smooth, creamy carrot and coconut soup with quinoa. If you are anything like me you always seem to have lots of spare carrots around and not sure what to do with them!! This soup is perfect then and is not only tasty and creamy but packed full of vitamins and goodness. Hope you enjoy!
STEP 1 – Gather your ingredients. Carrots (I used 4 big, organic ones), a cup of quinoa, 1 onion, 6 cloves of garlic, a knob of ginger, 2 cans of coconut milk, 3L of chicken style liquid stock and a bunch of fresh parsley.
STEP 2 – Sauté the onion and garlic in a pot until fragrant, mince your ginger and add and then chop up your carrots and cook all together for about 10 minutes. Do not forget to stir.
STEP 3 – Add your chicken stock, coconut milk and cup of quinoa and bring to boil. Simmer for 20 to 30 minutes until quinoa is cooked and the carrots are becoming tender.
STEP 4 – With a stick blender, blend all of the ingredients until the texture is creamy. Enjoy with some fresh bread/rolls and garnish with some fresh parsley.
Enjoy this creamy, dreamy soup sure to leave you feeling comforted and satisfied.
Until next time eat well, smile and be kind to animals 🙂