Creamy Thai Red Curry & Coconut Carrot Soup – ideal for lunch through winter


Soup and toast

This quick and easy comfort food, is very light on kilojoules at around 350kJ per bowl.

Cook up a big batch to freeze in portions and take for lunch, or jazz it up with fresh chopped coriander and good bread to serve for friends.

For dinner, you can give it more body by adding extra cooked leftover/steamed/frozen veggies and even some tinned drained chickpeas.

It can be varied nicely by using cauliflower, broccoli or zucchini instead of carrot.

Serve two different colours together for added style.



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2 tsp oil (leave out if not using curry paste)
2 tsp red curry paste (from a jar) (optional)
1 kg carrots (peeled and roughly chopped)
3 medium onions (peeled and roughly chopped)
2 tsp crushed garlic (from a jar)
1 Tbsp salt reduced stock powder
6 cups water
1 Tbsp salt reduced soy sauce
1 tsp fish sauce
1x375ml can evaporated light milk (preferably coconut flavoured or add 1 tsp coconut essence to tin) or use light coconut milk

Heat oil in large saucepan and cook curry paste until fragrant. Add all other ingredients except milk and essence. Simmer until veg are tender. Add milk and essence and puree soup with food processor or hand held blender.

Source ‘Symply Too Good Yo Be True’ No. 4 by Annette Sym

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