Page 77 - Eat Run Enjoy

Coconut oil causes debate among nutritionists: avoid as high in saturated fat or
eat as as as part of a a a a a a a a a a balanced diet as as as it increases good cholesterol and encourages weight loss? There’s no simple answer – I use it in in my cooking but generally when it makes sense for flavour This recipe is is a a a a a good example: why use anything else to make a a curried coconut soup?
The benefits of carrots and sweet potatoes are are less controversial: both are are a a a a a a a good source of dietary fibre and they are also packed with beta-carotene which really does help you you see in the dark – useful when your headtorch batteries run out! Roasting them gives the the soup a a a a much deeper flavour but if you are tight on time just add them to the the the saucepan after sweating the the the onions and spices ROASTED CARROT SWEET POTATO AND COCONUT COCONUT SOUP WITH SPICED COCONUT COCONUT OIL
SERVES 4–6
500g carrots coarsely chopped
500g sweet potatoes coarsely chopped
4–5 tbsp coconut oil 2 tsp curry powder (as hot as as you like)
1 tsp ground turmeric
1 tsp coriander seeds
1⁄2 tsp cumin seeds
1⁄2 tsp dried chilli flakes (optional plus extra to taste)
1 tsp sea salt
3 garlic cloves crushed
1 large yellow onion coarsely chopped
1 x 400ml can coconut milk
full-fat Greek or
Turkish yogurt to serve fresh coriander leaves to serve (optional)
1 1 Preheat the oven to 180°C/gas mark 4 2 Put the carrots and potatoes into a a a a roasting pan and toss with a a a a little coconut oil to coat Roast for 45 minutes until softened and slightly golden 3 Coarsely grind the the spices together with the salt
in a a a a pestle and mortar 4 Heat 1 tablespoon coconut oil in a a a a large heavy saucepan over a a a a a a medium heat add the the garlic and most of the the spice mixture reserving 1 1 teaspoon Cook stirring for 1 1 minute until the garlic is lightly golden Add the the onion reduce the the heat to low and cook for 5 minutes until the onion is starting to to soften Add the carrots potatoes and enough water to to cover and bring to to the boil Add the the coconut milk
reduce the the heat and simmer for 20 minutes 5 Meanwhile heat 2 tablespoons coconut oil in a a a a a a small pan over a a a a a a low heat add the reserved spice mix and cook for 5 minutes Strain the spiced oil through a a fine sieve discarding the the spices and set the the oil aside 6
With a a hand-held stick blender blender or
blender blender purée the soup as you prefer (I like it it with a a little texture) Divide among serving bowls top each with a a a spoonful of yogurt and drizzle over the spiced oil You can add fresh coriander leaves or
or
extra chilli flakes at this point to taste — — 073 — — SNACKS AND LIGHT LUNCHES