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Creamy Thai Carrot and Coconut Soup 

This recipe is inspired by the most delicious carrot soup that my flatmate cooks. I love to make it at the start of the week, freeze it in ziplock bags, and then I have lunch ready to go whenever I need it. I have not cooked pumpkin soup since I made this, because why would I? Pumpkin is a bitch to chop up. Carrots are cheaper, easy to chop, and frankly, tastier. If you want a creamy, hearty soup but don’t want to risk violently amputating your hand, this is the recipe for you. 

Ingredients

2 onions, peeled and chopped 

4 large cloves of garlic, peeled and chopped

2 ½ Tbsp red curry paste

600g (or 4 large) carrots, roughly chopped (into around 1cm slices, but no need to measure!)

750mL stock

1 can coconut milk

1/3 cup peanut butter

Soy sauce, to taste

Fish sauce, to taste, optional

Coriander, optional

Chopped roasted peanuts, or crispy fried shallots, optional

Chilli flakes or siracha, optional

A splash of oil

Salt and pepper

Naan (optional)

Rice (optional)

Method

1. In a large pot over medium heat, add a splash of oil, onions and garlic, and season with salt and pepper. Cook until soft and some colour has developed. 
2. Add the red curry paste and stir. Fry off for a minute or two, until fragrant. 
3. Add the carrots, stock, coconut milk, and peanut butter. Stir, and bring up to a boil. 
4. Simmer, with the lid partially on the pot, until the carrots are completely tender. This will depend on how large you chopped your carrots, but it tends to be around 30-40 minutes.
5. Once your carrots are tender, blend the soup. 
6. Return the soup back to the pot. If it is too thick, add some more stock, and bring up to a simmer. Taste, and add soy sauce, fish sauce and salt to taste. Add coriander and chilli flakes if you want. 
7. Serve by itself or with roasted peanuts sprinkled on top, bread (naan is particularly good) or rice.