In this soup, the natural sweetness of roasted carrots is offset by the zing of Thai curry paste to delicious effect.
Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients
900g carrots
2 tbsp + 1/2 tbsp olive oil, divided
1/2 tsp fine salt
1 medium onion, chopped
2 cloves of garlic, minced
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tbsp Thai red curry paste
1 litre of vegetable stock
1 cup of water
Freshly ground black pepper, to taste
Lime juice, to taste (around 1/4 lime per serving)
Method
Preheat the oven to 200°C.
Peel and slice the carrots. Place the carrots on a baking tray. Drizzle with the olive oil and sprinkle with salt and pepper. Toss until the carrots are lightly coated and sitting in an single layer.
Roast the carrots for 30 - 35 minutes until they are easily pierced with a fork, turning halfway through.
In a large saucepan, warm the remaining 1/2 tablespoon of olive oil over medium heat. Add the onion. Cook for around 4-5 minutes, stirring occasionally, until it softens.
Add the garlic, coriander, cumin and Thai curry paste . Cook, stirring for around one minute.
Add the carrots, vegetable stock and water. Bring to the boil over high heat, then reduce the heat to a low simmer. Cook for 15 minutes.
Remove the pot from the heat and let it cool for a few minutes, then transfer in batches to a blender. Blend until smooth.
Serve with a few grinds of black pepper and squeeze in the juice from a wedge of lime.
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