Red Thai Carrot soup with sea buckthorn
“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.”
Preparation Time
10 minutes
Cooking Time
40 minutes
Servings
2
Ingredients
- 3 large carrots
- 1 tbsp olive oil for cooking
- Squeezed fresh lime juice
- 1/2 veggie stock cube
- 100ml canned coconut milk
- 1 tbsp red thai curry paste
- 1 cup drinking coconut milk
- Small handful 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.
