This smooth carrot soup is flavoured with a little coconut milk and spiced up with curry powder, turmeric, lime juice and fresh coriander.
4 people made this
1 or 2 tablespoons oil
1 clove garlic, unpeeled, lightly crushed
4 tablespoons diced onion
5 carrots, peeled and quartered
2 potatoes, peeled and quartered
1 tablespoon extra virgin olive oil
2 teaspoons curry powder
1 teaspoon turmeric
1.25L vegetable stock
75ml coconut milk
salt and pepper, to taste
juice of 1/2 lime
2 tablespoons fresh coriander or parsley, to garnish
Method Prep:10min › Cook:1hr › Ready in:1hr10min
Heat oil in a large saucepan over medium heat; add garlic, onion, carrots and potatoes. Cook and stir for a few minutes or until vegetables start to soften. Stir in curry powder and turmeric. Add the stock and bring to a boil. Reduce heat and simmer 45 minutes.
Stir in coconut milk and simmer for another few minutes. Puree the soup with an immersion blender; season to taste with salt and pepper.
Stir in lime juice and and fresh coriander just before serving.