A satisfying soup which is delicately spiced and works well as a rustic starter
Prep:10 mins
Serves 6
1 tbsp vegetable oil1 onion, finely chopped1 garlic clove, choppedknob of fresh root ginger, grated1 red chilli, deseeded and chopped1 tsp mild curry powder, plus extra1kg carrots, trimmed and sliced2 lemongrass stalks, bashed2 strips orange zest400g can coconut milk700ml vegetable stock
STEP 1Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more.STEP 2Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.
