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simple, plant-based food with fresh ingredients, vegetables and heaps of grains

Spicy Carrot, Tomato and Coconut Soup served with Toasted Pecans

Indulge yourself with this deliciously moreish Spicy Carrot, Tomato and Coconut Soup served with Toasted Pecans. This is a real winner all year round, best served with a nice thick slice of Irish soda bread.

Spicy Carrot, Tomato and Coconut Soup served with Toasted Pecans
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  • Half a kilo small carrots
  • One medium onion, finely chopped
  • 1 medium potato, diced
  • One large tomato, diced
  • 1.5 litres vegetable stock
  • 100 ml coconut milk
  • Handful of pecan nuts
  • Chilli flakes


  1. Wash the carrots and place them on a baking tray, whole. Bake at 280 degrees Celsius for 30 minutes, you can drizzle over some olive oil but there is no need really as it will bake well without it.
  2. Meanwhile, slowly sauté the onion in a teaspoon of olive oil for 5 minutes.
  3. Add the diced potato and continue to sauté for another few minutes and add the diced tomato, take off the heat until the carrots are done.
  4. When the carrots are done, chop and add those too, along with the vegetable stock.
  5. Bring to the boil and cook for 5 minutes.
  6. Meanwhile toast the pecans in a pan for a couple of minutes
  7. Liquidize and serve topped with a drizzle of coconut milk, a few crushed toasted pecans and some chilli flakes.

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