JBP_4632

Carrot & coconut soup with toasted almonds

3

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

Salt

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