Creamy Carrot and Sweetcorn Soup

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, chopped

Garlic

2 cloves, minced

Carrots

4 medium, chopped

Sweetcorn

2 cups (fresh or frozen)

Vegetable broth

4 cups

Coconut milk

1 can (13.5 ounces)

Curry powder

1 tablespoon

Salt

to taste

Black pepper

to taste

Fresh cilantro

for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
3. Stir in the chopped carrots and sweetcorn. Cook for an additional 5 minutes until slightly softened.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 15-20 minutes or until the carrots are tender.
5. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending in batches.
6. Return the pureed soup to the pot and stir in the coconut milk and curry powder. Season with salt and pepper to taste.
7. Simmer for another 5 minutes to allow the flavors to meld together.
8. Serve hot, garnished with fresh cilantro leaves.