ROSA A N D M ARG O FL A N AG AN Two Raw Sisters
Coconut Carrot Ginger Soup
J U LY/A U G U S T 2 0 2 2
T HIS T WO R AW S IS T E RS S O U P IS A M A ZING DURING THE COLDER MONTHS OF THE YE AR. ROASTED KUMAR A AND CARROTS ARE DELICIOUS WITH THE FR AGR ANT FRESH GINGER AND TURMERIC, CURRY P OW D E R A N D MI S O. A D D A D O L LO P O F CRE AMY COCONUT YOGHURT TO TIE E VERY THING TOGE THER.
Book available Salad book published by Allen & Unwin
P R E P TI M E : 15 minutes CO O K TI M E : 40 minutes FR I D G E S H E L F L I FE : 5 days FR E E Z E R S H E L F L I FE : 4 months
M E TH O D :
I N G R E D I E NTS :
Heat the oil in a large soup pot, along with the onion. Sauté for 5 minutes, until the onion softens and begins to turn golden. Add the garlic, curry powder, sea salt, ginger and turmeric and sauté for another couple of minutes.
1 tbsp oil 1 large orange kumara, roughly chopped 3 large carrots, roughly chopped 1 brown onion, diced 4 cloves garlic, crushed and finely chopped 1 tsp curry powder 1 tsp sea salt 1 tbsp fresh ginger, grated 1 tbsp fresh turmeric, grated, or 1 tsp ground turmeric 5 cups water 2 tbsp miso paste Black pepper
Preheat the oven to 200 degrees C. Add the kumara and carrots to a baking tray, drizzle with some oil and toss to combine. Place in the oven and cook for 30 minutes.
Add the water and roasted kumara and carrots. Bring to the boil and simmer for 5 minutes, to heat the soup up. Remove from the heat and add the miso paste and black pepper. Blend the soup in a blender until a smooth consistency is formed. When ready to serve, divide the soup between bowls and top with a dollop of coconut yoghurt, some coriander and dukkha.
Any leftovers will keep in your fridge in an airtight container for up to 5 days. Alternatively freeze in Coconut yoghurt, fresh coriander roughly chopped, portions for up to 4 months. dukkha
TO S E RV E :
Serves 4 80
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