Curried Carrot Soup

Don’t you just love a bowl of warm vegetarian soup on these cold Australian winter evenings? Ooh, and pair that with crusty bread fresh out of the oven. Yum!

Here’s one of those delicious vegetarian soup recipes you might want to try. Quite easy to prepare and will be ready in less than an hour.

Carrot Soup

CURRIED CARROT SOUP

Olive oil
1 brown onion, chopped
5 cloves of garlic, crushed
500 g carrots, chopped (approx. 7-8 medium sized)
1 potato, chopped
1 Tbsp curry powder
100g split red lentils, washed
2 vegetable stock cubes
2 cups water
Salt to taste
Black pepper to taste
1 lime

Heat oil in a saucepan. Sauté onion and garlic over medium heat for around 5 minutes, stirring constantly.  Add carrots, potato and curry powder. Stir well.  Add lentils, stock cubes, water, salt and black pepper. Stir well to dissolve the cubes, while allowing to boil. Simmer over low heat for approximately 25 minutes. Remove from heat and let cool for a bit.

Transfer soup to a blender and process until smooth. Then, return soup to saucepan to reheat.  Drizzle gently with juice and grated rind of lime, before serving with warm crusty bread.  Enjoy your yummy soup!

Bamboo Shoots and Prawns In Coconut Milk

This dish is one of our favourites. It’s quite easy and quick to prepare, and it’s mostly veggies in it…except for the prawns. This is a lovely soup to pair with hot Jasmine rice on a winter evening, but really, you can enjoy this dish at anytime of the year.

Ingredients: 
1 small brown onion, chopped
1 small can (125g) corn kernels
1 small can (165mL) premium coconut milk
6 pcs okras, sliced to 1-inch lengths
1 can (225g) bamboo shoot slices
12 – 18 pcs prawns
Sliced crabs (or 1 tsp red crab paste)
Jute leaves (cos lettuce may also be used as substitute)
3 cups water
Salt, sugar and pepper to taste
Cayenne pepper, ground (optional)

Procedure:

In a saucepan, boil prawns and crabs in water with onions until they’re red.  Add bamboo shoots and corn. Boil for 2 minutes. Add okras.  Stir in coconut milk and cook for about 3 minutes or until the soup is slimy from the okra. Add jute leaves and season. Simmer for one minute.  Serve hot with rice.