RED CURRY ROASTED CARROT SOUP

Ingredients

• 6 large carrots, cut into medium sized cubes

• 1 medium onion, finely chopped

• 2 cloves garlic, crushed

• 1 x 5 cm piece ginger, grated

• 3 Tbsp thai red curry paste

• 500ml chicken/ vegetable stock

• 1 x 400g can coconut milk

• salt and pepper, to season

• coriander to serve (optional)

Cooking Instructions

1. Pre-heat the oven to 180°c.

2. Place the carrots on a baking sheet then drizzle with olive oil and place in the oven.

3. Allow to roast for 30-45 minutes until they start to soften and caramelise.

4. Remove from the oven and set aside.

5. In a medium pot/saucepan, saute the onions in a splash of oil/knob of butter until soft and translucent then add the garlic, ginger and red curry paste.

6. Fry for another minute before adding the sugar (optional) and stock.

7. Add the carrots back into the pot then lower the heat and allow the soup to simmer for 15 minutes.

8. Add the coconut milk, reserving a few tablespoons for garnish, and cook for another 5 minutes.

9. Puree the soup then season to taste.

10. Serve with a swirl of coconut milk and a sprig of fresh coriander.

#carrot #soup #sop