Peppery in flavour, micro coriander makes for the perfect finishing touch to your spicy dishes without the soapy and bitter characteristics that mature coriander can bring. Add a sprinkle of micro coriander to this Thai-spiced carrot soup for a vibrant yet comforting dish.
Serves: 4
DF, GF, V
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Servings
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 large brown onion, chopped
- 2 garlic cloves, grated
- 1 tbsp ginger, grated
- 700g carrots, skin on, chopped
- 3 tbsp red curry paste
- 1 tsp curry powder
- 1L salt-reduced vegetable stock
- ½ tsp cinnamon
- 2 tbsp honey
- ½ cup light coconut milk, plus extra to drizzle
- ¼ cup peanut butter
- Cracked black pepper, to taste
-
- Garnish
- Micro coriander
- Toasted unsalted peanuts
- Drizzle coconut milk
Method
- Heat olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 5 mins or until soft. Add the ginger and continue to cook for 30 secs or until fragrant.
- Add the carrots, curry paste, curry powder, vegetable stock, cinnamon and honey, stirring to combine. Cover and bring to the boil. Reduce the heat to low and simmer for 30-35 mins or until carrots are tender. Stand for 5 mins.
- Using a stick blender, blend soup until smooth. Return soup to medium-low heat. Stir in the coconut milk and peanut butter. Season with pepper. Cook, stirring occasionally, for 5 mins or until heated through.
- Ladle soup into bowls and garnish with micro coriander, toasted peanuts and a drizzle of coconut milk.
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