I love carrot and coriander soup, well who doesn’t? However, with the addition of a few simple ingredients you can transform it into something extra special – with fresh warming Thai flavours
and sweetness of coconut. If you don’t like it too spicy just leave out the chillies. It freezes well, so why not make a big batch and save some for a rainy day.
Ingredients
- 500 g Carrots
- 1 Medium/Large onion
- 700 ml Chicken or Vegetable Stock (I use 3 stock cubes)
- 2 x Chillies (seeds removed and chopped)
- 1 tbsp Chopped Fresh Ginger
- 2 tsp Green Curry Paste
- 2 Cloves Garlic (peeled and chopped)
- 1 tin (400g) Coconut Milk
- 1/2 Bunch Coriander (chopped)
- 1 Knob Butter (or coconut oil)
- Salt (to taste)
Instructions
- Chop and sauté the carrots, onion, garlic, ginger and chilli for about 10 minutes in the butter until the onions have softened.
- Add the stock and simmer until carrots are soft.
- Add the coconut milk, coriander and Thai paste.
- Liquidize with a hand blender to how you like it.
- Add salt to taste.
- Simmer for another 10 minutes.
- Enjoy with some crusty bread.