Using your favourite curry in this recipe, whether it’s good old-fashioned keen’s powder or an exotic paste.
Using as little or as much as you like- or dare. The addition of the photo gives creamy consistency to the soup, polished off by silky sweet coconut cream. To turn it into more of a meal, panfry chopped peeled green prawn in a little olive oil and pile atop the soup.
TEXT: ROBIN ROWELL
What you need
1 tablespoon butter
1 tablespoon olive oil Curry powder or paste to taste
1 onion, finely chopped
1 knob fresh ginger, grated
1 kg carrot, peeled and chopped
1 potato, peeled and chopped
750ml chicken stock
1 cup coconut milk
1 lime
Coriander leaves, to serve
What to do
1 Fry the onion gently over a medium heat in the butter and olive oil. When translucent, add the ginger and cool briefly. Add the curry powder for minute
until fragrant.
2 Add the chicken stock and the roughly chopped carrots and potatoes. Bring to the boil, then simmer until the vegetables are completely soft.
3 Use a stick blender to whizz the soup smooth and silky or blend in batches. Add the coconut milk and re-heat, stirring often.
4 Season with salt and pepper.
5 Just before serving, swirl a squeeze of lime juice through then garnish with coriander leaves.