Coconut Carrot Soup

With an abundance of carrots, I was challenged to find a recipe to use some up yesterday.It was a cool rainy day which very much says 'soup' to me.
I found this recipe and doubled it.
Everyone, including one family member who is not so keenon soups loved it. In fact, he went back for more...a couple of times!
As always, the picture from the recipe looks better than ours (must work on that!)...but the taste was great!



Ingredients

3 Tbsp	Harvest Organic Coconut Oil
450 g	Carrots, peeled, chopped
1	Apple, peeled, cored and chopped
1	Onion, chopped
2	leeks, 1 chopped, 1 thinly sliced
2	Garlic cloves, chopped
1 Tbsp	finely grated peeled ginger
1 pinch	Salt and pepper
4 cups	vegetable or chicken broth
400 ml	unsweetened coconut milk
0	Red chilli paste, (for serving; optional)

Instructions:

1. Heat 1 Tablespoon of Coconut Oil in a heavy pot over medium-high heat.
2. Add carrots, apple, onion, chopped leek, garlic, and ginger, season with salt and pepper, and cook, stirring often until vegetables are beginning to soften.
3. Add broth, coconut milk, and 1 cup of water. Bring to a boil, reduce heat, and simmer until vegetables are very tender. Let cool slightly.
4. Working in batches, puree soup in a blender until smooth.
5. Heat remaining 2 tablespoon of Coconut Oil in a small pan over medium-high heat. Add sliced leek and cook, stirring often, until golden and crisp. Transfer to paper towels to drain; season with salt.
6. Serve soup topped with chilli paste and crispy leeks.

Cauliflower and apple soup

This one was a bit of a experiment. I was not convinced it was going to be approved by the family...surprisingly it was! This soup is reasonably simple in preparation and in taste. I'd make it again.

Ingredients

1 tsp olive oil
1 medium brown onion, finely chopped
1 clove(s)fresh garlic, crushed
1500g Cauliflower, raw (1 head) cut into floret
2 medium fresh green apple, Granny Smith, coarsely chopped
4 cup(s) vegetable stock (1L) (I used chicken)
1 tbs fresh chives, finely chopped

Instructions

Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant.

Add cauliflower, apple and stock and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until cauliflower and apple are tender.

Blend soup using a stick blender or food processor until smooth. Stir in cream, Season with salt and pepper. Serve sprinkled with chives.

2 ww points