Prep time:

Cooking time: 30 minutes

Total time:

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

Carrot and Coconut Curry

Julie Simpson creates a meat free Curry as part of National Vegetarian Week, from 16-22 May.

Pumpkin and Parmesan Soup Served with Pumpkin Crisps

Create a three-course autumn feast using fresh local produce with Frankie’s Farmshop’s new chef, Matt Avery’s delicious seasonal recipes...

Mushroom Soup

Caroline Samuels creates a Mushroom Soup