Spicy Carrot, Coconut & Cumin Soup from The Sugar Club Cookbook by Peter Gordon
It’s the sweetness of the carrots and the coconut that smooth out the spices in this soup. The turmeric imparts a subtle taste and colour, but here the cumin comes to the fore. Though best eaten...
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Ingredients
- 1 teaspoon turmeric powder
- 1 litre (1¾ pints) coconut milk
- 250ml (9fl oz) water
- Salt
- cracked black pepper
- 1 medium-sized red chilli
- 50ml (1¾fl oz) sesame oil
- 2 teaspoons cumin seeds
- ½ teaspoon fennel seeds
- 1 kg (2¼ lb) carrots
- 6 red onions
- 4 cloves of garlic
- 1 3cm (1 in) thumb of ginger
- ½ cup fresh coriander leaves or ¼ cup fresh tarragon leaves
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