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.
Course Main Course, starter
Cuisine Irish
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
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.
Keyword Kevin Dundon, soup, vegetables, vegetarian