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 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.
Ingredients
| 1 kg | Carrot (Main) |
| 1 | Onion, large |
| 2 Tbsp | Moroccan spice, I used Equagold Ras el Hanout spice |
| 2 Tbsp | Olive oil |
| 1 can | Coconut milk (Main) |
| 750 ml | Water, hot |
| 2 | Vegetable stock cubes, I used Rapunzel vegetable bouillon cubes |
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Directions
- 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.
- Place roasted vegetables in a stock pot and cover with stock (two stock cubes dissolved in 750ml hot water). Bring to the boil.
- Remove from heat and add coconut milk.
- Blend until smooth.
- 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.
