Root vegetable recipes Archives

Cheese recipes

Parsnip and gorgonzola soup

20 minutes

Hot carrot-and-coconut smoothie

Serves 4 to 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

1 t Jalfrezi curry paste
1 x 400 g can coconut milk or cream
4 cups carrot juice
2-3 stalks lemongrass, crushed
Sea salt and milled pepper, to taste
Raw baby carrots, to serve

Method

Stir-fry the curry paste in 1 to 2 tablespoons of the thick top of the can of coconut milk.
Stir in the rest of the coconut milk. Add the carrot juice and crushed lemongrass, and heat through.
Check seasoning. Discard the lemongrass and ladle the hot soup into mugs or large soup cups. Serve with raw baby carrots on the side.

Cook’s tip: Freshly juiced carrots are the richest and best vegetable source of vitamin A, but using bottled carrot juice saves time.

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Hot carrot-and-coconut smoothie

Hot carrot-and-coconut smoothie

Ingredients

Method