Spiced carrot and coconut soup
5
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Rustle up this satisfying soup on those chilly nights that call for a little comfort.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Indian curry paste
2 tbs
Carrot(s)
1000 g, (1kg) sliced
Light canned coconut milk
⅓ cup(s), (80ml)
Pappadum, uncooked
8 individual, (8 x 10g pappadums)
Instructions
1
Heat the oil in a saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the curry paste and cook for 1 minute or until fragrant.
2
Add the carrot and 4 cups (1L) water and bring to the boil. Reduce heat and simmer, partially covered, for 25 minutes or until the carrot is tender. Blend in batches until smooth.
3
Return the soup to a clean saucepan and stir in ¼ cup (60ml) of the coconut milk. Place over medium heat for 1-2 minutes or until heated through. Meanwhile, microwave pappadums following packet instructions. Drizzle the soup with the remaining coconut milk and serve with the pappadums.
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