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Serves: 4

250g roughly chopped carrots

1 onion

50g butter

1ltr vegetable stock

1 small bunch of coriander (save a few leaves to garnish)

1tsp green Thai paste

1 tin coconut milk

Add a bit of spice to good old carrot and coriander soup with fresh and warming Thai flavours and the sweetness of coconut. Make a big batch and keep some in the freezer.

  1. Lightly fry the onion in butter until soft, then put in a pan with the carrots, add the stock, bring to a boil and simmer until the carrots are cooked.

  • words:
  • pictures: David Merewether
  • styling: Lucy Fleming

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