Eastern Carrot Coconut Soup with Grilled Chicken

Delicious and so easy to make soup! My family loves soups, but to tell the truth, I often don't want to make them just because they go down so fast and everyone is hungry soon again:) Yeah, I know, it's bad. But if I do make a soup it at least would not take a lot of time to prepare.
This eastern carrot coconut soup is in that category. Takes less than half an hour and it is filling as well. It has mild taste, little spicy and not dull at all. Try it and you'll like it!:)

Serves 4 (adapted from Dutch cooking magazine)
750ml water
400ml coconut milk
500g carrots, peeled and chopped
2 tablets of chicken stock
2 chicken breasts, cuts lengthwise into stripes
olive oil
salt, black pepper
some chili pepper to taste (for chicken and soup)
2t.s. cumin powder (one for chicken one for soup)
1t.s. dried mint
flat bread to serve
Into a large pan place carrots, coconut milk and water. Add crushed chicken stock tablets and bring to boil. Cook on medium low for 10 minutes. Add salt, pepper to taste. Blend with hand blender and return to fire to cook for 10 more minutes.
In the meantime, grill or fry chicken seasoned with pepper, salt and cumin powder.
Pour soup into plates, sprinkle some dry mint on top and add chicken. Enjoy !