Fri, 20 October 2023
Ingredients
1 onion, peeled and roughly chopped
4 sprigs of thyme, chopped
2 cloves of garlic, peeled and roughly chopped
2 tbsp olive oil
900g carrots, peeled and chopped
1.25 litres chicken stock
400g tin of coconut milk
Sea salt to season
Method
Put a large saucepan on a high heat and sweat the onions, thyme and garlic in the olive oil until nicely softened.
Add in the chopped carrots and reduce the heat to medium. Sweat the carrots for around 10-15 minutes to release the maximum flavour from them. Add the chicken stock and bring to the boil. Reduce the heat to medium and allow to simmer until the carrots soften.
Once soft enough, blend with a hand blender. Once blended, add the coconut milk and return to the heat for 3-4 minutes. Season to taste with sea salt.
