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.
  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.

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

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