Easy Entrees Asian

Spiced carrot soup with coconut cream

Name: Spiced carrot soup with coconut cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: /asian
Ingredients: 1 tablespoon light olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 small red chilli, seeds removed, chopped; 1 teaspoon grated fresh ginger; 500g carrots, peeled, chopped; 1 medium sweet potato, peeled, chopped; 2 kaffir lime leaves; 4 cups (1L) chicken stock; Juice of 1/2 lime; 2 tablespoons palm sugar; 2 tablespoons Thai fish sauce; 200ml coconut cream; 150ml thick cream

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This Thai-style spiced carrot soup served with coconut cream is a comforting cure-all.

1 tablespoon light olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 small red chilli, seeds removed, chopped
1 teaspoon grated fresh ginger
500g carrots, peeled, chopped
1 medium sweet potato, peeled, chopped
2 kaffir lime leaves
4 cups (1L) chicken stock
Juice of 1/2 lime
2 tablespoons palm sugar
2 tablespoons Thai fish sauce
200ml coconut cream
150ml thick cream

Method

1.

Heat oil in a saucepan over medium heat, add onion and cook for 2-3 minutes or until softened.
2.

Add garlic, chilli, ginger, carrot, sweet potato, lime leaves and stock. Bring to boil, then reduce heat to low and simmer for 20 minutes. Allow to cool slightly, then puree in a blender. Pass puree through a sieve, then season.
3.

Return to pan with lime juice, sugar and fish sauce and gently reheat. Whip creams until thick.
4.

Pour soup into glasses and top with coconut cream and a sprinkle of nutmeg, if desired.