Carrot & coconut soup with toasted almonds


Carrot & coconut soup with flaked almonds


Ingredients –


400g carrots

100 ml quality coconut milk

Organic vegetable stock (2 pints water)

1 tbsp coconut oil

1 red Onion

Fresh coriander

Dried Coriander


1 Tbsp Olive oil

20g flaked almonds

Sea Salt croutons ( Optional )


1. Chop carrots, onion and fresh coriander and add together in to a food processor


2. Prepare and add stock along with herbs, oil and salts


3. Blend for 2 minutes


4. add coconut milk & coconut oil to mix


5. Blend again until mixture becomes thin and silky


6. Once blitz serve & garnish with fresh coriander, croutons


7. Heat almonds in a pan with no oil until toasted lightly