Wee Scottish Kitchen

Here is one of my favourite ever soup recipes.  It is so quick and easy to make and uses staples that most of us usually have handy in our cupboards and fridge.  Every single person who has tried it absolutely loves it!

This recipe is adapted from a vegan cookbook that I won’t mention here as I don’t they’d be very happy to see my addition of animal derivatives!

Ingredients:

• 1.3kg carrots, peeled and diced
• 1 large onion, chopped
• 2 tablespoons butter
• 2 cloves garlic, finely chopped
• 1 tablespoon curry powder or paste
• 1/2 teaspoon salt
• a few dashes black pepper
• 1 litre chicken stock
• 400ml can coconut milk

In a large pot, cook the carrots and onions in the butter over a medium heat, for about 10 minutes.  Cover and stir occasionally.  Add the garlic, curry, salt and pepper and cook for another minute or so.  Add stock, cover and bring to boil.  Lower heat and simmer for about 15 minutes, or until carrots are tender.  Add coconut milk and bring to low boil.  Turn heat off.  Now either use a liquidizer or hand-blender to puree the soup.

Give it a try - it’s yummy and so nourishing! 

Here is a photo of one I made earlier… (I actually added some leftover broccoli and lettuce and it was lovely.)

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