What a voluptuous mouthful.

Hope you all had a good Cleavage Day yesterday….now let’s focus on food!
For some, food is just as exciting as cleavage!
Autumn is slowly snuggling its way into Pretoria, in spite of the rain. I love Autumn in Africa.
Yellows, oranges, browns…all the inspiringly warm colours. Colours change from greens to burnt oranges and reds. Flavours change from sweet and light to earthy and voluptuous.
In the garden, the leaves on the elm trees are turning that distinct burnt yellow and the old leaves are carpeting the green lawns with their contrasting colours. There is so much inspiration in colour and nature. It’s no wonder that colour affects our moods and moods in turn affect what we eat. I enjoy the autumn veggies like the carrots, pumpkins and butternuts.

Lovely Autumn Colours
Autumn Spices

I have been really inspired by the rustic colours of autumn lately. So yesterday I made a trip to my local ‘spice store’ to stock up.
I have a soft spot for the woody, exotic spices from North Africa like Cumin and Coriander. These spices lend a unique flavour to soups. And I love soups. One of my favourites is carrot soup with a combination of these woody spices.

Not surprisingly Pretoria is graced with rain again for what looks like the entire weekend. I’m not complaining – it’s perfect time for ‘Creamy Carrot Soup with Cumin and Coconut’ and lying under blankets!
What a mouthful of voluptuous flavours!

Rustic Autumn Carrot Soup
Creamy Carrot Soup with Cumin and Coconut Recipe

Coconut Milk drizzled over a Creamy Carrot Soup

3 tsp olive oil
1 clove garlic
1 small onion
8 large carrots
4 cups water
1/2 cup vegetable stock
2 tsp sea salt
1/2 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp smoked paprika
2 Tsp orange juice
1/2 cup coconut milk
1/2 a chourico sliced into thin slices – optional

Give the carrots a good scrubbing. Cut them in half and set aside.
In a pot, heat the olive oil on medium heat.
Add the garlic and onions and sauté for roughly 3 minutes or until the onions look translucent.
Add the stock and carrots and bring to a boil.
Add the spices, orange juice and coconut milk.
Lower the heat and simmer for roughly 20 – 30 minutes or until the carrots are tender.
Remove from heat and allow to cool for a few minutes.

Puree with a hand blender. I like mine really smooth but if you prefer you may leave a few chunky bits in.
Add the chourico and simmer for roughly 5 minutes longer.
Add the salt to taste.
Finish with a drizzle of coconut milk and sprinkle with some smoked paprika.
Garnish with parsley.


5 thoughts on “What a voluptuous mouthful.

  1. Mmmmm, I’m sitting here in Wellington,NZ, just imagining the flavours. My current favourite carrot soup includes orange juice and zest (and fresh mint leaves), but not the delicious coconut milk.

    I will be making your recipe soon, and sharing it with a blogging friend here whose son needs to be both gluten and dairy free – which this great recipe is!!!

    I hope you have a happy and peaceful Easter,

    Michelle and my rescue cat, Zebby,

    (down under like you but across on the other side of the Indian Ocean and the seas beneath – then over to the right a bit, lurking the roaring forties.)

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