Thai Carrot Soup -V
This is a great winter warmer with a touch of spice.
Chop onions, garlic, ginger and carrots.
Heat oil and sauté onions until soft add garlic and ginger for about 1 minute
Add carrots, curry paste (if you like food spicy add more paste), turmeric, peanut butter and stock. Season well
Bring to the boil then simmer for approx. 35 mins until carrots tender.
Blend all ingredients until smooth
Return to heat and adjust seasonings.
Chop and sauté green vegetable in butter so it is crisp - sprinkle it on top of each bowl of soup with a few peanuts.
I prefer crunchy peanut butter as you end up with a lovely crunch to the soup
Crusty bread rolls
1 tab oil
2 cloves of garlic
5cm fresh ginger
2 tab red curry paste
1 tspn turmeric
225ml creamed coconut
2 tabs peanut butter
Sauté green veg like spinach or kale.