Carrot and Apple Soup
This simple soup creates a beautiful orange glow in the bowl. Full of betacarotene and Vitamin C, dressed up with some extra protein of ground almonds (or you can add haricot beans).
Equipment
- Blender
Ingredients
- 2 tbsp Olive Oil
- 1 Large Onion
- 500 g Carrots, peeled and chopped
- 2 tsp Curry Powder
- 1 Cooking Apple, chopped
- 600 ml Vegetable stock
- 160 ml Coconut Cream
- 1 Dessert Spoon Nori Flakes
- 2 tbsp Ground Almonds
- Handful of Haricot Beans (optional)
Instructions
- Heat the oil and slowly cook the onions to release the flavour – about 10 minutes
- Add the curry powder and heat through
- Stir in the carrot and apple to be coated with the curry powder and cook gently for a few minutes
- Add the stock and simmer until the carrot is soft – about 15 minutes
- Blend the soup with the ground almonds
- Return to the soup to the pan. Stir in the Nori flakes, coconut cream, and optional haricot beans and heat through.