CARROT AND CARDAMOM SOUP | SA Garden and Home
Food stylist Natalie Bell (082 575 4411) serves up English country food with spicy accents for a memorable winter lunch
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Cooking tools:
- Blender
- Mortar and pestle
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Skillet
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 30g butter
- 1 large onion, peeled and finely chopped
- 450g carrots, peeled and chopped into equal-sized chunks
- 3 cloves garlic, crushed
- 15ml cake flour
- 900ml good quality vegetable stock
- 60ml creamed coconut
- 30ml lemon juice
- seeds of 8 cardamom pods, crushed with a pestle and mortar
- 10ml granulated sugar
- salt
- freshly ground black pepper
- toasted fresh coconut shavings and olive oil, to serve
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