Red thai carrot soup with Sea buckthorn
Category
Sea buckthorn
Servings
2
Prep Time
50 minutes
This is a hearty and warming soup. Serve with toasted, crusty bread, garnish with pomegranate seeds and fresh basil, and sprinkle additional Sea buckthorn powder on top for some extra nutrients.
Ingredients
| 3 | Large carrots |
| 1 tbsp | Olive oil for cooking |
| 1 | Lime, squeezed |
| 1/2 | Veggie stock cube |
| 100ml | Canned coconut milk |
| 1 tbsp | Red thai curry paste |
| 1 cup | Drinking coconut milk |
| Small handful of fresh coriander | |
| 1 tbsp | Arctic Power Berries Sea buckthorn powder |
Directions
- Preheat your oven to 180c.
- Roughly chop the carrots in 1/4’s and place these onto a baking sheet. Drizzle with a little olive oil. Pop these into the oven to roast for around 40 minutes.
- Once these are cooked, combine all of the ingredients in a high speed blunders and blitz until smooth and creamy. You can add more milk or water here if needed to reach a thinner consistency.
- Heat until piping hot before serving with garnishing of your choice.
