Carrot Ginger Coconut Cream Soup with Garlic Toasts
Ingredients
For the soup
- 2 Tbsp Vegetable Oil
- 1 Tbsp Curry Paste
- 2 Tbsp Ginger minced
- 2 lb Carrots peeled & small dice
- 2 cans Coconut Milk
- 4 cup Vegetable Stock
- Salt & Pepper to taste
- 6 sprigs parsley optional, for garnish
For the garlic toast
- 12 slices baguette
- 4 Tbsp Extra Virgin Olive Oil
- 1 cloves Garlic peeled
Method
- Preheat the oven to 400 ÌŠ.
- Heat the vegetable oil on medium heat in a stock pot. Add the curry paste & ginger and cook for about 30-60 seconds until fragrant. Place the carrots, ginger & coconut milk in the stock pot. Pour in enough stock to just cover the carrots. Bring to a simmer & cook until the carrots are tender.
- Remove from the heat and use an immersion blender to puree (if you don’t have an immersion blender, you can use a regular blender). If the soup is too thick add a little stock to thin it out. Season with salt & pepper.
- Pour the olive oil onto a plate. Dip one side of each slice of bread in it to coat. Place onto a sheet tray in the oven for 8-12 minutes until golden brown. After slightly cooled, lightly rub the garlic a few times over each slice. Serve with the soup.
