Meatless Monday: Coconut Carrot & Coriander Pecan Soup

Mummy’s Fast & Easy

Happy Meatless Monday!
The recipe of the day is heart-warming Coconut, Carrot, Coriander & Pecan soup.
It is incredibly easy to make and very budget-friendly. It’s got sweet and nutty flavour so kids will love it too (at least mine did).
By the way, I have recently started experimenting with coconut milk a lot in my recipes. It adds such a creamy, sweeter and oriental flavour to your meals. So stay tuned for more Coconut recipes…

And here’s what you need for today’s recipe.
Mummy’s Fast & Easy

  • 500g/1lb carrots, roughly chopped
  • 1 onion, cut in half
  • 2 garlic cloves, peeled
  • 3 celery stalks, roughly chopped
  • 1 cup of coconut milk
  • 100g/7oz pecans and some extra for serving
  • a bunch of fresh coriander
  • coconut oil, if wished (I did not use it)
  • salt and pepper
Mummy’s Fast & Easy

  1. In a pot, place all the veggies and cover with water. Bring to the boil and simmer for about 30 minutes or until soft.
  2. Add the coconut milk, pecans, seasoning and coriander and blend the soup.
  3. Serve hot with some extra pecans and coriander leaves.

Tip: Why not try adding some cooked lentils in the mixture before blending for even more filling and nutritious soup!