This soup is very easy and fairly quick to make. Using a bag of baby carrots makes the preparation quicker but regular carrots, peeled and cubed, are fine, too. Pick a curry paste according to how spicy you want the soup to be. Serve the soup with Indian-style breads such as naan and chapati for a new lunch idea.
Instructions
1. Peel and dice the onion. Pour the vegetable oil into the saucepan, turn it up to medium-high heat, and add the diced onion.
2. Cook the onion, stirring occasionally, for about 3 minutes. Add the curry paste to the pan and turn the heat down to medium.
3. Fry the curry paste and onions, stirring continuously, for 2 or 3 minutes, then add the baby carrots to the pan.
4. Stir the vegetables around so that the carrots are coated with curry paste and onions, then pour in the chicken stock. Simmer for 20 to 30 minutes or until the carrots are soft.
5. Allow the soup to cool a little, then pour it into the food processor. Blend it until it is smooth, then pour the soup back into the saucepan.
6. Add the coconut milk to the soup and bring it back to the simmering point. Simmer for 5 to 10 minutes, then serve.
Tags: curry paste, then pour, baby carrots, curry paste onions, into saucepan, minutes then
