Aromatic carrot soup

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.

Cook's note: this soup can be made with shop-bought paste but for best results, make your own, using our Green Curry Paste recipe.

Comments                        add a 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!

Ingredients

2 tbsp groundnut oil
1 large onion, roughly chopped
1 medium potato, cubed
700g Carrots, roughly chopped
2-3 tbsp green curry paste
1 tbsp Flour
1 litre vegetable stock
1 lemon grass stalk, bruised
1 tbsp Fish Sauce
2 tsp Sugar
1 tsp Salt
1x200ml can coconut milk
handful coriander leaves
2 Spring onions, chopped on the diagonal

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Competitions: great prizes up for grabs
Real Italian food for real food lovers
Save money on shopping bills