The carrot soup goes fantastically well with the shiitake mushrooms, both from a flavour and colour pov. I keep this soup very mild, since I have a daughter who won’t eat it otherwise, but for anyone liking a bit of spice, I can recommend adding more ginger to the soup, and a little fresh chili to the shiitake stir-fry.
- ˝ litre water
- 400 ml full-fat coconut milk (one can)
- 1.5 tbsp. vegetable stock
- 5 large carrots, chopped
- 1 small clove garlic
- ˝ thumb-size ginger
- MUSHROOM STIR-FRY
- 350 grams shiitake mushrooms (halved if large)
- 1 thumb size ginger
- 1 clove garlic
- 2 tbsp tamari (or other gluten free soy sauce)
- ⅓ cup water
- 1 large bunch coriander, finely chopped (stems included)
- 2 spring onion (thinly sliced, half the greens included)
- Juice from one lime
- First of all, make sure to prepare the chopping to start.
- Put the water, coconut milk, vegetable stock and chopped carrots in a pot and boil for three to four minutes until the carrots start to soften slightly.
- During these few minutes, stir-fry the mushrooms on medium to high heat in a pan for a couple of minutes together with the water, the tamari, the chopped ginger and garlic. Then remove from the stove, and add the chopped spring onion and the coriander.
- ITransfer the soup to a food processor, ad the garlic and the ginger and run on full speed for a half a minute or until completely smooth. Then pour into serving bowls, and add a very generous serving of the mushroom/spring-onion/coriander mix. Squeeze over some lime and serve immediately.