Aromatic carrot soup

By: Caroline Hire

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This recipe is classed as easy

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3 /5 (15 votes cast)

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Prep time:
10 min
Cook time:
40 min
Serves:
4

Coconut, coriander and fragrant green curry paste bring a taste of Thailand to Caroline Hire's simple soup

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Cooks Tips...
this soup can be made with shop-bought paste but for best results, make your own, using our Green Curry Paste recipe.

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Ingredients

  • 2 tbsp groundnut oil
  • 1 large onion, roughly chopped
  • 1 medium potato, cubed
  • 700 g carrots, roughly chopped
  • 2-3 tbsp green curry paste
  • 1 tbsp flour
  • 1 litres vegetable stock
  • 1 stalk lemongrass, bruised
  • 1 tbsp fish sauce
  • 2 tsp sugar
  • 1 tsp salt
  • 1x200 ml can coconut milk
  • handful coriander leaves
  • 2 spring onions, chopped on the diagonal
Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

1. Heat the oil in a heavy-based pan. Cook the onion over a low to moderate heat for five minutes. Add the carrots, potato and stir to coat the pieces in the oil. Put the lid over the pan and cook for 5-10 minutes, allowing the vegetables to soften but not brown.

2. Stir in the curry paste and flour and cook for 1 minute, releasing the aromas of the paste.

3. Pour in the stock and bring to the boil. Season with the fish sauce, sugar and salt, add the bruised lemon grass stalk, turn down the heat and simmer for 15 minutes or until the vegetables are tender. Remove from the heat, take out the lemon grass stalk, allow to cool slightly and blend to a smooth liquid.

4. Return the soup to the pan, stir in the coconut milk, bring to the boil. Turn down and simmer for a further 5 minutes.

5. Stir in half the coriander leaves, pour into soup bowls and serve. Garnish with the remaining coriander leaves and chopped spring onions.



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Latest Comment

 

Be careful with the green curry paste - some must be stronger than others... I added 1 heaped dessert-spoon (not the 2-3 tbsp in the recipe) to my soup, and it's blow your head off hot, even with the rest of the can of coconut milk... Trial and error!

VickyArm VickyArm  Posted 19 Apr 2008 5:50 PM