CARROT AND CORIANDER SOUP WITH TIANA COCONUT CREAM
100 ml TIANA Premium Coconut Cream
30 g unsalted butter
2 garlic cloves, crashed
4 carrots, peeled and diced
425 ml chicken stock
2 large handfuls of fresh coriander
Salt and freshly ground black pepper
Melt the butter and add the onion and garlic and cook gently for 3- 4 minutes.
Add the carrot and cook for 5-6 minutes to soften.
Add the stock and bring to boil. Reduce the heat and simmer gently for 10-12 minutes.
Add coriander and three-quarters of the coconut cream. Season to taste.
Leave to cool and blend half the soup in a liquidiser until smooth.
Leave the remaining soup in the saucepan.
Return the smooth soup to the saucepan and place over a low heat, stirring to warm through.
Pour the soup into individual bowls. Swirl in the remaining coconut cream and serve immediately.