The warm flavors of this subtle soup are perfect for a cold rainy day.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
2 tablespoons canola oil
1 large white onion, finely chopped
1 teaspoon garlic, finely chopped
1 tablespoon ginger, grated
1 red chili, deseeded and chopped
1 teaspoon mild curry powder, plus extra
500 grams carrots, trimmed and sliced
3 lemongrass stalks, bashed
Zest of 1 orange
250 ml can coconut milk or coconut cream,
plus 30 ml for topping
3 cups water
Salt to taste
Freshly ground black pepper to taste
1. Heat the oil in a large pan. Put the onions, garlic, ginger, and chili. Cook for 3 to 5 minutes until soft. Stir in the curry powder, followed by the sliced carrots, lemongrass, zest, and water. Cover the pan with lid and cook over medium heat for 20 minutes.
2. Shake the can of the coconut milk for a few seconds, then open it and pour ¾ of the amount into the pan, Bring to a boil, then turn down the heat and simmer for 10 minutes until the carrots are very soft. Season the soup with salt and pepper.
3. Remove the lemongrass; use a stick blender or food processor to whizz until smooth. Divide into bowls and top with swirl of remaining coconut milk and extra sprinkling of curry powder.
This recipe was originally published in the February-March 2015 issue of Breakfast Magazine.