Curried carrot soup
|2 Tbsp||Vegetable oil, such as canola oil or rice bran oil|
|2 Tbsp||Red curry paste|
|600 g||Carrots, peeled, trimmed and coarsely chopped|
|300 g||Potatoes, mashing, peeled and coarsely chopped|
|4 cups||Vegetable stock, chicken stock|
|400 g||Coconut milk|
|1 to taste||Salt & freshly ground pepper|
|2 Tbsp||Parsley, chopped|
- Heat oil in a large, heavy-based saucepan. Add onion and cook over a medium heat for 10 minutes to soften. Add curry paste, then stir and cook for one minute.
- Add carrots, potatoes and stock and bring to the boil. Turn down the heat and simmer for 10 minutes or until vegetables are very tender.
- Purée the mixture in batches until smooth, then return to the saucepan. Stir in the coconut milk over a low heat to reheat soup. Season with salt and pepper to taste. Serve in bowls garnished with parsley.
Tip: Once the coconut milk has been added, do not allow the soup to boil, as high heat can cause coconut milk to separate and the soup will curdle.