Courgette and carrot soup
This one-pot courgette and carrot soup with onion, garlic, chilli, spices, and coconut milk is creamy, comforting and full of flavour.
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 large white onion finely chopped
- 3 cloves garlic finely chopped
- 1 green chilli finely chopped
- 1 large carrot diced
- 1 vegetable stock cube
- 3 courgettes cut into half-moon slices
- salt
- 1 tablespoon ground coriander
- 1 teaspoon red chilli powder
- 1 cup boiling water
- full-fat coconut milk
- ½ cup frozen green peas
- 2 tablespoon lime juice
To garnish (optional)
- full-fat coconut milk
- ground black pepper
- fresh basil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and sauté for 4 to 5 minutes until slightly caramelised. Add garlic and green chillies. Sauté for a minute.
- Add the diced carrots and mix well.
- Add the stock cube and crush it using a wooden spatula.
- Add the courgette slices and mix well.
- Add salt, ground coriander, chilli powder boiling water, coconut milk and frozen peas. Make sure the water and coconut milk fully cover the vegetables.
- Stir well and bring to a boil. Reduce heat, cover it with a lid and let it simmer for 4 to 5 minutes.
- Blend using an immersion blender until smooth. Taste and add more salt if required.
- Add lime juice for some acidity.
- Serve immediately with a drizzle of coconut milk, freshly ground black pepper and fresh basil. Enjoy with a bowl of homemade croutons for an added crunch.
Video
Notes
- Nutrition values are a rough estimate for guidance.
- Use either an immersion blender or a high-powered blender to puree this soup. Both work great.