White Carrot and Coconut Soup

Winter hasn't quite gone and wantings for warm soup are lingering on. Carrots are quite hardy and can pretty much be grown year round. White (or golden) carrots are slightly sweeter without the same earthiness as the orange or purple. They're ideal with spice. Frying the curry paste in a little oil first brings out it's fragrance. Have with nan bread.

What do I need?

8 golden carrots (peeled and diced)

1 medium white onion (diced)

1 thumb sized piece of fresh ginger

2 cloves of garlic

1 fresh red chilli

1 tblsp cumin seeds (toasted and ground)

1 tbsp of garam masala powder
2 tblsp of curry paste

handful of fresh coriander

600ml chicken stalk

1 400ml tin of coconut milk

handful of fresh coriander

What to do?

Fry onion in large pot for 5 mins. Add the garlic, carrot, chilli, ginger. Cook for 5 minutes. Add the spices and a little more oil. After 2 minutes add the stalk. Cook for 10 minutes. Heat the curry paste with a little oil in seperate pan, add the coconut milk bring to simmer. Add to soup. Cook for 10 minutes. Blend. Sieve. Serve with fresh coriander.