Carrot and Coconut Soup

Well - she got married. My oldest child Leah. She gave us one months notice! Ahhh my darling daughter all grown up and her lovely husband Matt … Don’t they make a handsome couple?

I was thrilled on all accounts! I have a fantastic new son in law …. hmm it’s just occurred to me that I am now a mother in law!

Leah and Matt asked me to cater a high tea for everyone and I was only too happy to oblige. I was actually pretty excited, panic stricken and really champing at the bit to make it all at the same time. I wasn’t sure if I could make a high tea for 50, with some help from family and friends we actually managed to pull it off.

My nephew and niece were put to work bedding devilled eggs in lettuce, placing caviar and sprinkling herbs. My mother in law cooked the most amazing spanish tortilla I have ever had in my life and some exquisite little leek and goat cheese tartlets. My lovely husband took orders without question and was long suffering. My own mother cleaned silver and washed bone china and reorganised her entire house.

Belgium biscuits were baked, mousse piped, Linzer cookies filled with jam and sprinkled with powdered sugar, truffles rolled in nuts and scones topped with homemade jam and clotted cream. Even Isaac had jobs in the kitchen and helped to put together wedding favours. Ryan designed stickers and invitations. That barely scratches the surface! My mothers house was a hive of activity. I will try to share with you some of the tidbits that were made by me and others over the next little while.

I didn’t get to photograph everything since things were so rushed but some of the dishes I managed to take a few snaps of before they were devoured. Of course I made too much food, but there were plenty of leftover morsels for people to take home at the end.

Among the selection of treats was a carrot and coconut soup to be served in shot glasses with a super crispy sourdough crostini rubbed with a smudge of garlic. It was really smooth and creamy and quite a hit with those that were brave enough to try it. This is a soup that can be served hot or cold so was ideal for something like this, it was fine hot when first served and still nice even once it was room temperature. It’s also vegan and inexpensive to make. It tastes like a million dollars!

Carrot and Coconut Soup

This is an adaptation of a Covent Garden Soup Co recipe.

2 T olive oil
1 large onion, chopped finely
1 clove garlic, crushed
450g carrots, peeled and chopped
1 tbsp plain flour
850ml vegetable stock
1 tablespoon of coconut cream (or to taste)
1 tbsp lemon juice
seeds of 8 cardamom pods, crushed - use green not black if you have the choice. If you can only find ground cardamom this will be fine - it’s
roughly 1/3 of a tspn.

salt and freshly ground black pepper

Heat butter in a medium saucepan. Saute onion, garlic and carrots for five minutes, without colouring. Add flour and cook a further minute.

Stir in the stock, creamed coconut and lemon juice. Cover and simmer for 15-20 minutes, until the carrots are tender. Remove from the heat and cool slightly. Puree. Stir in the crushed cardamom seeds. Season to taste. Reheat gently or serve ice cold.