phuket carrot soup
Ingredients
2lbs carrots ( peeled + chopped )
1 onion diced
2 tsp grated ginger
1 tsp curry powder
2 garlic cloves minced
1 14oz can full fat coconut milk
1 1/2 tsp salt
1 tsp pepper
1 tbsp olive oil
1 box vegetable stock
1 C water
Garnish ( optional )
pea shoots
roasted red pepper strips
mixed greens
chopped walnuts
**makes 6-8 servings
Instruction
Sauté onion, ginger, curry powder, garlic, and s + p in a pot with olive oil for 5 -10 minutes on medium heat, stirring often. Add carrots and sauté for another 5 minutes.
Add the vegetable stock and water to the pot. Make sure to give the bottom of the pot a stir to ensure all those good flavours go into the soup. Bring to a boil, cover and simmer for 45 minutes or until carrots are soft.
Blend with immersion blender until super smooth. Add the coconut milk and stir until combined. Simmer for another 5 minutes.
Garnish and serve hot or store in the fridge for up to a week.