Friday, 27 August 2010

Warming Red Curry Carrot and Coriander Soup

If you are lucky enough to be somewhere it's actually warm I have to apologize in advance. But I'm freezing here in St Andrews so it's back to the warming soups and stews :)
For this recipe I was aiming for the warmth you get from using a small amount of Thai Red Curry Paste, so don't overdo it with the paste.

Warming Red Curry Carrot and Coriander Soup
1kg Carrots, peeled and sliced
1 Onion, diced
2 Garlic cloves, diced
2-3 tsp Red curry paste
1 tbsp Vegetable oil
1 tin Coconut milk
1 Vegetable stock cube
1tsp Marmite
1/2 l Hot water
50g Fresh coriander

Heat the oil in a large pot, add the red curry paste and watch it bubble away for around 30 seconds. Add the onion and the garlic, stir and give it a couple of minutes (make sure you don't let the paste burn, so keep stirring).
Add the coconut milk and after stirring thoroughly add the carrots.
Add enough water until the carrots are just about covered, then add the stock cube and the Marmite. Simmer for around 10 minutes.
If the carrots are just about done, turn down the heat, find your trusty friend the hand blender thing and blend away :) I thought it would be nicer with some of the carrot still identifiable...
Anyhow, back to the soup, we're nearly done - chop the coriander, add it to the soup and find some pretty bowl to serve it in.
Enjoy how the soup warms up your hands both from the outside and the inside :)

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