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                                               Carrot and Coconut Bisque...Carrot Soup

Before I went Vegan, one of my favourite dishes was Chicken Korma, it was so comforting! Now i realise it was really the coconut and so an obsession was born!  This soup doesn't taste like a health carrot soup, it tastes like korma! Made this on Sunday and its fed me for work lunches for 4 days. The dish is from Vegan With A Vegeance by Isa Chandra Moskowitz.

                         

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1.3 kg carrots - peeled and chopped into 1cm cubes

1 large white onion

I used 2 tablespoons of coconut oil (amendment from original recipie)

2 cloves of garlic

1 tablespoon of Garam Masala (amendment)

Half a teaspoon salt

Black pepper

750ml Vegetable stock

375g can coconut milk (nectar of the Gods!)

1 tablespoon maple syrup - Doh, I forgot to add this in my soup, so your will probably be even better, which is crazy!

Kitchen Activites:

1) Take a large saucepan and cook the carrots in coconut oil with chopped onions. Remember to stir! Takes about 7-10 minutes

                         

        

2) Add garlic, garam masala, salt and pepper and cook for one further minute.

3) Add your stock, cover and simmer for 12 minutes until the carrot gets soft.

                       

      

4) Add th coconut milk and bring to a low boil. 

                        

5) Leave to cool and then blend! Original recipie advised to blend half so you still get chunks. I blended the whole lot. Before serving add the maple syrup!