Carrot curry coconut soup
red curry paste
full-fat coconut milk
Step by step
Melt the coconut oil over medium heat. Peel and roughly chop the shallots, ginger, carrots and garlic. Sauté the aromatics and carrots for 5 minutes.
Turn to low heat, add the curry paste and sauté for another 5 minutes. Add the stock, cover the pot with a lid and simmer the soup for about 30 minutes until the vegetables are tender.
Transfer the soup to the blender cup, add the coconut milk and mix until the soup is completely smooth.
Serve with toppings such as crispy chili oil, cilantro and crispy roasted chickpeas.