Thai Coconut Curry Carrot Soup

Thai Coconut Curry Carrot Soup

Serves 6

2 tbsp. coconut oil

1 onion, diced

4 tbsp. Thai red curry paste

1 sweet potato, peeled & diced

1 lb. (450g) carrots, peeled & sliced

1½ pints (720ml) vegetable broth

1x 14 oz. (400g) can full fat

coconut milk

salt & black pepper to taste

Optional garnishes:

4 tbsp. cilantro

3 tsp. sriracha sauce

What you need to do

Melt the coconut oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until soft. Now add the Thai curry paste and continue to sauté for a further minute.

Add the sweet potato, carrots and vegetable broth to the pot. Place a lid on top, and turn the heat up to medium-high. Allow the soup to come to a simmer, then turn the heat down to low and allow to simmer gently for 30 minutes, stirring occasionally.

Use an immersion blender to blitz the soup until completely smooth, then add the coconut milk and stir to combine. If you wish, you can reserve a tablespoon or two of the coconut milk to garnish the finished soup.

Taste the soup and if needed add a little more salt or pepper. Garnish with fresh cilantro and a drizzle of sriracha.