We’re keeping it nice and simple today, try this amazing Thai Style Carrot & Coriander Soup so fight those January Blues. Thanks so much to Samantha Hadadi for this delicious treat.
1 tbsp coconut oil
9 carrots, washed and chopped
1 potato or sweet potato, roughly chopped
1/2 red chilli, deseeded and finely sliced (optional – omit for a milder, less spicy taste)
3 cloves garlic, minced
2 cm ginger, peeled and minced
1 stalk lemongrass, bruised
1-2 tbsp Red Thai Curry paste
1 tsp Thai spices
Large handful fresh coriander
1 tin of Coconut Merchant coconut milk
1-2 cups vegetable stock
Salt and pepper, to season
Juice one lime
1 tsp coconut sugar (optional)
Coconut yoghurt, coriander leaves to serve (optional)
Start by heating the oil in a pan. Add the garlic and chilli and saute on a low to medium heat for a few minutes. Add 7 of the carrots and the potato, along with the Red Thai paste, the ginger, lemongrass and the spices and fry, stirring often, until the carrots are starting to soften.
Pour in your vegetable stock and coconut milk, ensuring it just covers your veg, and continue to cook on a low heat until the carrots and potato are completely softened.
Place in a blender along with the fresh coriander and the 2 raw carrots, then blend until smooth – add more vegetable stock if you want a thinner soup!
Season to taste, adding in the lime juice and coconut sugar to taste, too.
Serve warm with crusty sourdough, more coriander and a drizzle of coconut yoghurt
Thanks again to @samanthahadadi