Today I want to share with you the recipe for a delicious, easy yet elegant soup. The other day I found myself with some left-over coconut cream. My first thought was: I am going to make coconut ice cream with it. Then I thought again… and even though I love coconut ice cream, I felt like having something somewhat healthier. So, I started browsing Foodgawker for inspiration and came across the recipe of a coconut and carrot soup. I loved the idea. I made some changes to the original recipe and kept it mild so my kids could eat it too and it came out delicious. It took very little time and effort, but it tasted hearty and exotic at the same time. I did not have any bread, so I made some crostini using puff pastry and served them with the soup. Needless to say, the girls loved the crostini and got to choose their favourite shapes! This soup can be served warm or at room temperature.
Recipe adapted from Bunny. Eats. Design.
For the Soup
Ingredients (serves 3 or 4 persons):
5 carrots, chopped
¾ can coconut cream
1 tsp curry powder
Salt and pepper
1 tbsp extra virgin olive oil
Put the extra virgin olive oil and chopped carrots in a big pot and sauté them for a couple of minutes (1). Add enough water to cover the carrots and bring to a boil (2). Then cover and let it simmer until the carrots are tender (3). NOTE: you may increase or decrease the amount of water, depending on how thick you like your soup.
Blend the soup (4), add the curry powder and the coconut cream (4-5-6). Reserve 1 tbsp of coconut cream per person for the final decoration.
Season with salt and pepper and serve. Decorate with a swirl of coconut cream.
For the puff pastry crostini
1 sheet of puff pastry, thawed
Cut out shapes from the sheet of puff pastry using cookie cutters. Brush them with some milk and sprinkle them with curry powder and sesame seeds.
Bake in a pre heated oven at 200°C – 390°F until golden and crunchy.
Serve with the soup.