Red curry roasted carrot soup
| Serves: | 4 |
Ingredients
- 6 large carrots, cut into medium sized cubes
- 1 medium onion, finely chopped
- 1 tsp garlic, crushed
- 1 x 5 cm piece ginger, grated
- 1 tbsp thai red curry paste
- 500ml chicken/ vegetable stock
- 2 x 400 ml can coconut milk
- salt and pepper, to season
- coriander to serve (optional)
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Cooking Instructions
- Pre-heat the oven to 180°c.
- Place the carrots on a baking sheet then drizzle with olive oil and place in the oven.
- Allow to roast for 30-45 minutes until they start to soften and caramelise.
- Remove from the oven and set aside.
- 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.
- Fry for another minute before adding the sugar (optional) and stock.
- Add the carrots back into the pot then lower the heat and allow the soup to simmer for 15 minutes.
- Add the coconut milk, reserving a few tablespoons for garnish, and cook for another 5 minutes.
- Puree the soup then season to taste.
- Serve with a swirl of coconut milk and a sprig of fresh coriander.
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