Spiced Carrot Soup

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Step 1.

Preheat the oven to 175°C.

Step 2.

Finely chop your shallots, garlic and ginger. Finely dice your carrots into cubes.

Step 3.

Fry the shallots in the coconut oil for 5 mins then add the garlic, ginger and curry paste and fry for a minute.

Step 4.

Stir in the carrots and season the dish, then add the stock and coconut milk. Simmer for 30 mins.

Step 5.

While the soup is simmering, make your topping. Roughly chop your almonds. Mix the almonds, tamari and maple together and roast for 15 minutes. Then leave to cool.

Step 6.

Back to the soup. Add the juice of a lime and your peanut butter to the liquid, then blend until smooth with a hand blender.

Step 7.

To serve, pour the soup into bowls. Add the almonds, basil leaves, yoghurt and chopped spring onions. Serve and enjoy.

This keeps beautifully in the fridge - just box the soup and the toppings up separately in IKEA 365+ food containers and they will keep for 3 days.

2 Shallots
3 Cloves of Garlic
3cm Knob of Ginger
450g Carrots
1 Tbsp Coconut Oil
2 Tbsp Thai Red Curry Paste
500ml Vegetable Stock
400ml Coconut Milk
50g Toasted Almonds
1 Tbsp Tamari
1 Tbsp Maple Syrup
1 Lime
3 Tbsp Smooth Peanut Butter
Handful of Basil Leaves
4 Tbsp Yoghurt
2 Spring Onions
Salt
Pepper