Coconut milk adds rich flavour to this silky smooth soup, perfect for a warm winter lunch.
2 tbsp olive oil (or unsalted butter)
1 medium yellow onion, chopped
3 cloves garlic, minced
5 medium carrots, peeled and sliced into rounds
2 tbsp finely grated fresh ginger root
1 can coconut milk
4 cups vegetable or chicken stock
1/2 cup dry white wine (optional)
1 tsp paprika
1 tsp curry powder
Salt and freshly ground pepper, to taste
Fresh parsley (for garnish)
Step 1: Heat oil in a medium-sized pot. Add onions and sauté about 2 minutes. Add garlic and sauté for 4 minutes until cooked but not brown.
Step 2: Add carrots, ginger, coconut milk, stock and optional wine. Bring to a boil for about 5 minutes; reduce heat and add paprika, curry powder, salt and pepper and simmer for 30-40 minutes until carrots are tender.
Step 3: Purée the soup in small batches in a blender or food processor until smooth. Return to pot and heat through but do not allow to boil. Serve hot, garnished with parsley.