Carrot, coconut and star anise veloute

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Carrot, coconut and star anise veloute

Serves: 2x 600g tubs

By: Koj

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

To start

• 2 shallots
• 2 inch piece of ginger
• 2 cloves garlic
• 3 star anise
• 2 dashes of celery salt*
• 1/2 tsp cumin seeds*
• 1/2 tsp coriander seeds*
• 1/2 tsp fennel seeds*
• 1/2 tsp Szechuan peppercorns*

To finish

• 500g Carrots
• 200g Coconut milk
• 500g boiled water
• Sea salt, to taste

Instructions

To start

1. Peel and finely slice the shallots, garlic and ginger
2. Add the spices (the ones marked with an asterisk or optional, but add a gentle complexity of spicing)
3. Sweat these ingredients in 2 tbsp oil over a gentle heat for 10 minutes, until they are soft and fragrant - it is best to use a lid to help them sweat.
4. Meanwhile, peel and slice the carrots as finely as you can (this is so that they cook quickly, which helps maximise the intensity of flavour and colour) 

To finish

1. Add the finely chopped carrots, boiled water and coconut milk and cook on high heat for 10 minutes
2. Remove the star anise (and the peppercorns if you can find them!)
3. Liquidise the soup until it is smooth (veloute means velvety in French)
4. Add more water if required to achieve the right consistency.
5. When you are happy with the consistency, add salt, to taste.

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