Spiced Carrot Soup

Ingredients

• 2 Shallot
• 3 Clove Garlic
• 3cm Ginger
• 450 g Carrot
• 1 tbsp Coconut Oil
• 2 tbsp Thai Red Curry Paste
• 500 ml Vegetable Stock
• 400 ml Coconut Milk
• 50 g Toasted Almond
• 1 tbsp Tamari
• 1 tbsp Maple Syrup
• 1 Lime
• 3 tbsp Smooth Peanut Butter
• 15 g Basil
• 4 tbsp Yoghurt
• 2 Spring Onion
• Salt
• Black Pepper

Instructions

1. 1

   Preheat the oven to 175°C.

2. 2

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

3. 3

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

4. 4

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

5. 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.

6. 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.

7. 7

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