Spiced carrot and coconut soup
Rustle up this satisfying soup on those chilly nights that call for a little comfort.
1 medium, finely chopped
Indian curry paste
1000 g, (1kg) sliced
Light canned coconut milk
⅓ cup(s), (80ml)
8 individual, (8 x 10g pappadums)
- 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.
- 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.
- 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.