Care for some chilled soup? Coconut milk makes this curried carrot soup absolutely moreish! This recipe is from Lindsey Bareham’s fabulous soup bible A Celebration of Soup. 

 

Serves 6
450g carrots, peeled and chopped
900 ml chicken stock
15g butter
1 medium onion, finely chopped
1 tbsp curry powder
225 ml coconut milk
1 lemon, peeled and sliced into thin pieces
Salt and pepper to taste

 

Method

 

1. Cover the carrots with the stock and bring to the boil.

2. Lower heat, cover pan and simmer until carrots are tender.

3. In another pan, heat the butter and sauté the onions until soft but not browned.

4. Add the curry powder and stir-fry for a couple of minutes.

5. Purée the carrots with the onion and curry mixture and pass through a fine sieve.

6. Reheat, adjust the seasoning and simmer gently for ten minutes.

7. Cool to lukewarm and stir in the coconut milk.

8. Chill, stir and serve garnished with peeled lemon slices.

 

 

This entry was posted on Tuesday, November 1st, 2011 at 15:35 and is filed under Food Matters, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.