The weather is starting to cool down here in Brisbane. I can start making soups, stews and curries now and not spontaneously combust with the heat . Soups are great, so easy to make and they are full of tasty goodness. Some people struggle to make soup, I don’t get it, it’s probably one of the easiest things to make. I got this recipe from the current Weight Watchers magazine. It’s a lovely new take on a simple carrot soup. I used a lot more of the coconut than the recipe required, I just thought the consistency was a bit thick without it. I also added a stock cube. Both of which would add to the calorie content so if you want to point it, stick to the original recipe.
10 mins prep
35 mins cooking
5 ProPoints per serve
1 tbs olive oil
1 brown onion, finely chopped
2 tbs Indian curry paste
1kg carrots, sliced
1/2 cup (80ml) light coconut milk (I used about 150ml)
8x10g mini pappadums
1 stock cube, dissolved in litre of water if not counting points
1. Heat the oil in a saucepan over medium heat. Cook the onion, stirring for 5 minutes or until softened. Add the curry paste and cook for 1 minute or until fragrant.
2. Add the carrots and 4 cups (1L) of water or stock depending on whether or not you are pointing the recipe and bring to the boil.
3. Reduce the heat and simmer partially covered for 25 minutes or until the carrot is tender.
4. Blend in batches until smooth.
5. Return the soup to a clean saucepan and stir in 1/4 cup (60 ml) of the coconut milk.
6. Place over a medium heat for 1-2 minutes or until heated through. Meanwhile, microwave pappadums following packet instructions.
7. Drizzle the soup with the remaining coconut milk and serve with pappadums.