Curried carrot Soup
I like to call this soup ‘unexpected’ because the taste is just that. This soup has a very smooth mouth feel with a little kick. Add a grated potato to the mixture to help thicken and bulk up the soup.
Ingredients
- 1 tbsp oil
- 1 onion chopped
- 6-8 carrots chopped
- 1 teaspoon red curry paste
- 1200 ml water
- 400 ml coconut milk
- 100 g butter to finish the soup
- Salt and pepper
Instructions
- In a saucepan, over medium heat, melt the oil, and add the onion.
- Cook for 2 minutes until soften. Season lightly at this stage.
- Add the carrots, the curry paste a pich of chilli flakes and stir to cook and coat for a minute or so.
- Add the coconut milk and water or stock .
- Bring to boil. then cover with a lid and reduce the heat to low. allow to simmer for 20-25 minutes or until all of the vegetables have softened.
- Remove from the heat and blend the soup.
- At this stage, depending on consistency, add more water as you blend the soup to achieve your preferred consistency (thick or thin) .
- Check the seasoning and stir in the butter if desired.
- Serve piping hot.
