Spiced carrot and coconut soup

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.