Quick and easy recipe for Thai-style Carrot Soup
1 T (15 ml) butter
2 T (30 ml) canola oil
2 onions, coarsely chopped
1 t (5ml) Ina Paarman’s Masala Spice
2 cups (500 ml) carrots, cut into rings
2 t (10 ml) freshly grated ginger root
3 T (45 ml) flour
2 t (10 ml) curry powder
4 cups (1 litre) water
2 T (30 ml) Ina Paarman’s Chicken Stock Powder
1 cup (250 ml) coconut milk
Ina Paarman’s Vegetable Spice to taste
2 T (30 ml) Ina Paarman’s Coriander Pesto
Sauté the onion, pre-seasoned with Masala Spice, in butter and oil until soft.
Add the carrots and stir-fry over medium heat for 2 minutes. Add and mix in ginger, stir in the flour and curry powder.
Blend well using a wooden spoon. Add the water, Chicken Stock Powder and coconut milk. Simmer slowly for 20 minutes.
Liquidise until smooth. Season to taste with Vegetable Spice. Add a squeeze of lemon juice if required.
Garnish with a dollop of Coriander Pesto and lemon zest before serving.
Lemon and orange rind is nature’s own health food. It is very rich in antioxidants, so use whenever you can.
By: Ina Paarman