Curried Carrot Soup
Serves 2-4
Time 1 hour
Ingredients
1 tsp extra virgin olive oil
1 red onion, sliced
2 tsp mild curry powder
5 cups vegetable stock
1 x (270ml) can coconut milk
2cm knob ginger, microplaned
4 large carrots, chopped
1 large potato, chopped
1 tsp chilli flakes
Salt & pepper
1 tbsp Greek yoghurt, to serve
1 tsp chives, chopped to serve
Method
In a large pot heat the olive oil and sauté the onions for 2-3 minutes.
Add the carrots and potato and cook for a further 5 minutes. Add the curry powder and chilli flakes and cook for a minute.
Pour in the vegetable stock and then add the ginger puree. Bring to the boil and add coconut milk. Place a lid on top and cook for 20-30 minutes or until the carrots are softened.
Once soft, blend the soup with a hand blender (or normal blender) until a smooth consistency.
Season with salt and pepper and serve with a dollop of Greek yoghurt and chopped chiv