carrot & cardamom soup
rating:30g butter
1 large onion, finely chopped
1 garlic clove, crushed
450g carrots, peeled and cut into smallish chunks
1 level tbsp plain flour
850ml vegetable stock
15g creamed coconut
1 tbsp lemon juice
seeds of 8 cardamom pods, crushed with pestle & mortar
1 tsp sugar
salt and black pepper
cook onion, garlic and carrots in the butter gently in a large covered pan for about 5 minutes. Add flour, and cook for a further 2 minutes, stirring all the while. Add stock, creamed coconut and lemon juice. Bring to the boil and simmer gently, covered, till carrots are tender.
cool a little, then pureé in liquidiser until smooth. Add cardamom and sugar, and season to taste. Reheat gently, serve with twist of black pepper. Or serve chilled - go wild!
