Lera och morotssoppa från trailkocken

Vår trailkock Billy jublar över vårens lera och bjuder på morotssoppa.

Spring is finally here! The sun is up early, making it easier to get out on those early morning runs, the leaves are slowly returning to the trees and the grass is turning green again. But the trails are absolutely brimming with glorious mud! I for one am enjoying the last of the remaining winter mud, channeling my inner kid and getting absolutely caked in the stuff on every run I’m going on at the moment! As grown ups, we’re not supposed to engage in anything quite so childish, but what better way to spend a Sunday morning than trying to stay on your feet climbing up muddy hills or falling on your arse getting down them, I love it!

Have a great week and a dirty weekend!

Curried carrot and coconut soup with dukkah and yoghurt
(4 port)

1 msk coconut oil
2 tsk curry powder
1 tsk tumeric
1 tsk coriander seeds
1/2 tsk cummin seeds
1/2 tsk chili flakes (optional)
1 msk sea salt

3 cloves of garlic, peeled and smashed
1 large yellow onion, peeled and roughly chopped
1 leek, washed and chopped
1 kg carrots, peeled and roughly chopped
1 tin of coconut milk

1 dl almonds
1 msk sunflower seeds
1 msk pumpkin seeds
1 msk sesame seeds
1 ground coconut

Full fat greek or turkish yoghurt

A few leaves of coriander

Heat the coconut oil up in a large pot and meanwhile grind all the spices and salt with a pestle and mortar. Take one spoon of the spice mix and keep to the side for the dukkah. Add the garlic and spices to the pot and stir around until the garlic is lightly golden. Add the onion and leek and turn the heat down to low, cook for 5 minutes until they have started to soften. Add the carrots and cover with water, bring to the boil and add the tin of coconut milk, simmer for 25-30 minutes until the carrots are completely cooked through.

Heal a little more coconut oil in a pan and add the remaining spices, give them a few seconds to start releasing their flavours and then add the nuts, seeds and coconut. Stir around a bit until everything is evenly golden and if you feel like it, add a touch more chili and some more salt. Remove from the pan and drain on kitchen paper.

With a handheld stick blender or a jug blender, puree the soup until it’s as smooth as you desire, I like it with a little bit of texture remaining and dived between bowls. Add one spoon of the yoghurt, sprinkle with as much of the dukkah as you feel like, and add a few leaves of fresh coriander.


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