What Does the Fox Eat?
One of our most popular recipes from The Running Fox kitchen! This warming soup has been fueling our team and customers for years.
Our home made carrot, curry & coconut soup is regularly on the menu at The Running Fox and is also known as the 3 C's Soup.
Here's our chef Michael's very own recipe for you to try at home.
Add a warm Foxy cheese scone with lashings of butter and snuggle down.
Recipe – Carrot, Curry and Coconut Soup
By Chef Michael
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Serves
4
Ingredients
Instructions
- 1 Warm vegetable oil in a heavy based pan on medium heat.
- 2 Add onions and celery and cook until slightly softened.
- 3 Add the rest of the chopped vegetables and cook for a further 5 mins, keep moving to prevent sticking.
- 4 Add the curry paste and powder, stir well until all vegetables are well coated and cook for a further 2 mins.
- 5 Add in the vegetable stock bring to a gentle simmer and cook until vegetables are soft.
- 6 Add coconut milk and simmer for a further 5 mins.
- 7 Blend until smooth.
- 8 Add salt and pepper to taste.
- 9 If a little thick add some more vegetable stock.
- 10 Garnish with chopped coriander and chives.
Chef's Notes from The Running Fox
- Make it ahead: This soup tastes even better the next day as the flavours meld together. Store in the fridge for up to 5 days.
- Freezer friendly: Freeze in portions for up to 3 months. Perfect for busy weeknight dinners!
- Spice it up: Add a pinch of cayenne pepper or fresh ginger for extra warmth.
- Toppings we love: Try toasted coconut flakes, fresh coriander, crispy chickpeas, or a swirl of cream.
- Dietary: Naturally vegan and gluten-free. Just check your stock and curry powder labels!
Love This Recipe?
Visit The Running Fox to try more of our seasonal soups and delicious homemade food!
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