Cooking time: 30 minutes
250g roughly chopped carrots
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.
- words: Jo Arnell
- pictures: David Merewether
- styling: Lucy Fleming
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