Chilled Leek, Pea and Cucumber Soup with Prawns
A cooling Summer lunch or light supper. Unlike many cucumber soups, this one contains no cream but i...
1 onion, shredded
1 tablespoon sunflower oil
1cm of fresh ginger, shredded
1kg of carrots in slices
1 clove garlic, chopped
3 cups vegetable broth
1 cup coconut milk
Juice of 1 orange
Heat sunflower oil in saucepan. Add ginger and onion and saute for a few minutes, stirring constantly.
Add carrots and garlic and stir for a further 2 minutes. Mix in vegetable broth and coconut milk and bring to boil.
Reduce heat and simmer uncovered for about 15 minutes until carrots are tender.
Puree soup with a blender. Add orange juice and seasoning to taste.