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.
2. Chop up the coriander (save a little for garnishing) and add, along with the green Thai paste and coconut milk.
3. Use a hand held blender, or put into a liquidiser and blend until the soup has the right consistency.
4. Simmer again for 10 minutes or so.
5. Serve with a swirl of cream, a scattering of coriander and some crusty bread.