Recipe: Cosset's Spiced Carrot and Coconut Soup

Celebrate autumn's bounty with Cosset's Spiced Carrot and Coconut Soup. Photo / Supplied

Tucked away in Auckland's Mt Albert, Cosset Cafe is a charming gem of a spot. Kids play on the floor, one of the staff members curates a rotating art collection and - bonus points - the cafe stocks gift bottles of its own homemade chai syrup.

The kitchen is href="http://www.consciousconsumers.org.nz/business/39" target="_blank">fair-trade and free of animal products (there's still milk in the coffee if you like it) and offers gluten-free baking, fresh salads and hot treats, like this carrot and coconut soup. Just the thing to warm up the week.

Quick and Easy Spiced Carrot and Coconut Soup

Serves 4

Ingredients

• 1kg carrots
• 1 large onion
• 2 tablespoons Equagold Ras el Hanout spice (it means "top of the shop" and is a delicious blend of Moroccan spices)
• 2 tablespoons good olive oil
• 1 can coconut milk
• 2 Rapunzel vegetable bouillon cubes
• 750 ml hot water

Garnish

• fresh coriander (chopped)
• coriander seeds (toasted)
• good-quality sea salt
• extra virgin olive oil
• fresh chilli
• cracked pepper

1. Roughly chop carrots and onion and place in a deep roasting dish. Toss with olive oil and Ras el Hanout and roast in a hot oven until soft.

2. Place roasted vegetables in a stock pot and cover with stock (two stock cubes dissolved in 750ml hot water). Bring to the boil.

3. Remove from heat and add coconut milk.

4. Blend until smooth.

5. Garnish generously with your choice of toasted coriander seeds, sea salt, cracked pepper, fresh chopped coriander, fresh chilli and a drizzle of extra virgin olive oil.

Get more details on Cosset's page on Facebook and drop by their cafe at 1087 New North Road, Mt Albert. To make sure you're on the list for more recipes, sign up to our newsletter. We're also on Facebook and Twitter.