Wealden Times | WT188 | October 2017 | Kitchen & Bathroom supplement inside

Food
Coconut, carrot and coriander soup
Serves 4 Prep time: 15 mins Cooking time: 30 mins
Add a bit of spice to good old carrot and
coriander soup with fresh and warming Thai
flavours and the sweetness of coconut. Make
a big batch and keep some in the freezer.
• 250g roughly chopped carrots
• 1 onion, chopped
• 50g butter
• 1L vegetable stock
• 1 small bunch of coriander (save
a few leaves to garnish)
• 1-2 tsp green Thai paste
• 1 tin coconut milk
1. Lightly fry the onion in butter until
soft, then put in a pan with the carrots,
add the stock, bring to a boil and
simmer until the carrots are cooked.
2. Chop up the coriander (save a little for
garnishing) and add, along with the
green Thai paste and coconut milk.
3. Use a hand held blender, or put
into a liquidiser and blend until the
soup has the right consistency.
4. Simmer again for 10 minutes or so.
5. Serve with a swirl of cream, a scattering
of coriander and some crusty bread.
145 wealdentimes.co.uk