Soup recipe for 6 people, takes only 25 mins; recipe has vegetable oil, onion, garlic clove, ginger, chilli, curry powder, carrot, lemongrass, orange, coconut milk and vegetable stock.
Lightly spiced carrot soup
Course: Soup
Servings
6
servings
Prep time
10 mins
Ingredients
- Vegetable Oil: 1 tbsp vegetable oil
- Garlic Clove: 1 garlic clove, chopped
- Onion: 1 onion, finely chopped
- Vegetable Stock: 700ml vegetable stock
- Carrot: 1kg carrots, trimmed and sliced
- Curry Powder: 1 tsp mild curry powder, plus extra
- Chilli: 1 red chilli, deseeded and chopped
- Orange: 2 strips orange zest
- Ginger: knob of fresh root ginger, grated
- Coconut Milk: 400g can coconut milk
- Lemongrass: 2 lemongrass stalks, bashed
Directions
- Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more.
- Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.
