Roasted Carrot Soup with Thai Flavours

By Howie

Ingredients

• 2 tb vegetable oil
• 1 lb carrots, peeled and cut into 1/2 inch dice
• 2 tb butter
• 1 medium onion, chopped
• 2 garlic cloves, chopped fine
• 4 tsp fresh ginger, finely chopped
• 1 stalk lemon grass, cut into 1 inch pieces
• 1 red chilli pepper, sliced fine
• 1/2 tsp curry powder
• 1 tsp coriander seeds
• 1 can (398 ml) coconut milk, stirred
• 3 1/4 cups vegetable stock
• 2 tb fresh lime juice
• 2 tb fresh cilantro, chopped
• salt and fresh ground pepper

Details

Servings 4

Preparation

Step 1

1) Pour oil into 13x9 inch baking dish. Place into 400 F (200 C) oven and heat for 5 minutes. Add carrots, stirring until coated with oil. Spread carrots into single layer. Roast for 25 to 30 minutes, or until lightly golden and tender, stirring once. Set aside.

2) In saucepan or dutch oven, melt butter over low heat. Add onion, garlic, lemon grass, chilli pepper, curry powder and coriander seeds. Cook for 3 to 5 minutes or until spices become aromatic, stirring frequently.

3) Using a slotted spoon, transfer roasted carrots to saucepan. Add coconut milk and stock; bring to a boil. Reduce heat to low and simmer gently for 8 to 10 minutes. Remove from heat. Add lime juice, cilantro and salt and pepper to taste; stir well. Ladle into warm soup bowls.