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Thai-Style Carrot Soup

This delicious, quick to make soup is rich in vitamin A, and has a brilliant orange-yellow colour, just the thing for a cold winter's night.
Thai-Style Carrot Soup
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You Will Need:

Main Dish
  • 1 T (15 ml) butter
  • 2 T (30 ml) canola oil
  • 2 onions, coarsely chopped
  • 1 t (5 ml) 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 Flavour Stock Powder
  • 1 cup (250 ml) coconut milk
  • Ina Paarman's Vegetable Spice to taste
  • 2 T (30 ml) Ina Paarman's Coriander Pesto
  • lemon zest

Ina’s Tip

Lemon and orange rind is nature's own health food. It is very rich in antioxidants, so use whenever you can.

Method:

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.

Thai-Style Carrot Soup

This delicious, quick to make soup is rich in vitamin A, and has a brilliant orange-yellow colour, just the thing for a cold winter's night.
Thai-Style Carrot Soup

You Will Need:

Main Dish
  • 1 T (15 ml) butter
  • 2 T (30 ml) canola oil
  • 2 onions, coarsely chopped
  • 1 t (5 ml) 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 Flavour Stock Powder
  • 1 cup (250 ml) coconut milk
  • Ina Paarman's Vegetable Spice to taste
  • 2 T (30 ml) Ina Paarman's Coriander Pesto
  • lemon zest
Ina’s Tip

Lemon and orange rind is nature's own health food. It is very rich in antioxidants, so use whenever you can.

Method:

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.

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