I love making soups and always have done. They’re such an easy way to cram loads of amazing fresh vegetables into a meal and use up anything that you have in the fridge really. You can be as creative as you like and experiment with endless different flavour combinations and raid your spice wrack. They’re also a great thing to prepare in bulk batches ready to freezer or take with you for a working lunch the following day. They make a delicious quick, light lunch to serve with some fresh sourdough bread or starter before a main meal.
This soup is full of vibrant, fresh flavours and ingredients and is of course, Asian inspired, so obviously right up my street. I’m so obsessed with Thai curries and just anything Thai spiced to be honest. The chilli kick compliments the subtle sweetness from the carrots and just adds that little extra something to your average carrot and coriander soup!
I’ve tried to link as many of the products as possible that I’ve used and would really recommend bellow- I don’t know if this is something that you guys want to see or find helpful. Most of the products are interchangeable regarding the brands, however these are things that I purchase over and over again, so thought I would share them with you as I personally think they’re the best of the bunch! Plus, I always love to hear about other peoples tried and tested favourites and find it a great way to discover new and interesting finds!
Ingredients- Serves 2-3 people
- 3 cups chopped carrot
- 500ml boiling water
- 1 vegetable stock cube (I used reduced salt)
- Heaped Tsp Red Thai Curry Paste (I use this one and think it’s the best!)
- 1/2 cup Rebel Kitchen coconut milk
- Handful fresh coriander (can add more or less depending on your preference)
- Juice from 1/2 lemon
- Heaped Tsp honey/maple syrup
- Olive oil for cooking
- Sea salt and black pepper
- 3 cloves garlic
Method
Preheat your oven to 180c and place the carrots and garlic cloves into a baking dish.
Drizzle with a heaped tsp of olive oil and sprinkle with salt and pepper. Pop these into roast for around 40 minutes.
Once cooked, in a blender, combine the carrots, stock, coconut milk, water, herbs, curry paste, lemon juice, honey and squeeze the garlic cloves from the skins (should be nice and soft)
Blend everything until velvety smooth and feel free to add extra liquid if needed.
Adjust any seasonings or add extra herbs to suit your taste, then gently heat the soup before serving.
