Foxy Recipes
Recipe – Carrot, Curry and Coconut Soup
Sep
Recipe – Carrot, Curry and Coconut Soup
Description
Our home made carrot, curry & coconut soup is a regularly on the menu at The Running Fox and is also known as the 3 C’s Soup.
Here’s our chef Michael’s very own recipe for you to try at home.
Add a warm Foxy cheese scone with lashings of butter and snuggle down.
Ingredients
- 1 x large white onion, diced
- 2 x celery sticks, sliced
- 1 x peeled potato, diced
- 1 x peeled sweet potato, diced
- 750g peeled carrots, sliced
- 1 tbsp korma curry paste
- 1/2 tsp curry powder
- 400ml tin coconut milk
- 750ml vegetable stock
- 1 tbsp vegetable oil
- Salt & Pepper
- Coriander & Chives (optional)
Instructions
- Warm vegetable oil in a heavy based pan on medium heat.
- Add onions and celery and cook until slightly softened.
- Add the rest of the chopped vegetables and cook for a further 5 mins, keep moving to prevent sticking.
- Add the curry paste and powder, stir well until all vegetables are well coated and cook for a further 2 mins.
- Add in the vegetable stock bring to a gentle simmer and cook until vegetables are soft.
- Add coconut milk and simmer for a further 5 mins.
- Blend until smooth.
- Add salt and pepper to taste.
- If a little thick add some more vegetable stock.
- Garnish with chopped coriander and chives.
Nutrition
- Serving Size: 4
- Calories: 365
- Fat: 7.5
- Saturated Fat: 3.2
Wise Old Fox
Meet The Wise Old Fox, our beloved storyteller and culinary connoisseur who has made his den in the rolling hills of Northumberland for more generations than anyone can remember. With his distinguished silver whiskers and a twinkle in his amber eyes, he's become something of a local legend among the hedgerows and honey-stone villages of our beautiful county.
You'll find his musings here on our blog, where he shares his favorite seasonal recipes, local discoveries, and the occasional bit of friendly advice.