The weather went back from summer to autumn in Jersey for a few days so I thought what better food to warm myself than a spiced soup. This curried carrot soup mixed up with ginger and Thai flavours is a great way of getting some veg in the system but also makes a perfect warm lunch.
Many thanks to Sweese (@sweesedotcom) for sending through such wonderful bowls (available through Amazon and the link below). Not only are these great quality, they are also microwave, oven and dishwasher safe.
- 1 tbsp oil
- 1 onion, chopped
- 1.5 tbsp ginger paste
- 1 tsp garlic paste
- 5-6 medium carrots, chopped
- 2 tbsp Thai red curry paste
- 1/2 tbsp curry powder
- 1L broth of choice
- salt & pepper to taste
- cream, cilantro & seeds (optional for topping)
Heat oil in a large pot, then add the onion and cook until translucent. Add in garlic- ginger paste and cook for further 2 minutes on low to medium heat.
Add the carrots, Thai curry paste and curry powder. Mix and cook for 2 mins. and add the broth. Reduce the heat to low, cover and let it simmer for 20-30 mins. until the carrots are soft.
Blend the soup until smooth. Add salt and pepper as per taste and top with cream, cilantro and seeds.