Nothing helps fight the winter blues better than a good bowl of soup. This curried coconut carrot soup has a great balance of flavours, along with a rich texture. Perfect for chilly days or when you're feeling under the weather.
- 2 tbsp (20 g) red curry paste 2 tbsp (20 g) red curry paste
- 1 tbsp (15 g) vegetable oil 1 tbsp (15 g) vegetable oil
- 1 medium onion, finely chopped 1 medium onion, finely chopped
- 1 garlic clove, chopped 1 garlic clove, chopped
- 2 cm ginger root, grated 2 cm ginger root, grated
- 1 kg carrots, trimmed and sliced 1 kg carrots, trimmed and sliced
- 2 lemon grass stalks, smashed 2 lemon grass stalks, smashed
- zest and juice of 1 lime zest and juice of 1 lime
- 2 cups (400 g) coconut milk 2 cups (400 g) coconut milk
- 4 cups (1 L) vegetable stock 4 cups (1 L) vegetable stock
- 3 tbsp (45 g) Redpath® Dark Brown Sugar, packed 3 tbsp (45 g) Redpath® Dark Brown Sugar, packed
- 1 tsp (6 g), salt 1 tsp (6 g), salt
Heat the oil in a large pan with a lid. Add onion, garlic, ginger, and salt. Cook for three to five minutes until soft.
Stir in carrots, curry paste, and lemongrass. Cover and cook on low heat for five minutes, stirring occasionally.
Add Redpath® Dark Brown Sugar, coconut milk, and vegetable stock to the pot. Bring to a boil. Then reduce heat to simmer for 15 minutes, or until carrots are soft. Remove from heat.
Remove the lemongrass. Use a stick blender or food processor to puree until smooth.
Add lime juice and zest to soup, stir and enjoy.