Name: Spiced Carrot Soup
Total time: 45 min
Yield: 4
Cuisine: Thai
Ingredients: 2 Shallots; 3 Cloves of Garlic; 3cm Knob of Ginger; 450g Carrots; 1 Tbsp Coconut Oil; 2 Tbsp Thai Red Curry Paste; 500ml Vegetable Stock; 400ml Coconut Milk; 50g Toasted Almonds; 1 Tbsp Tamari; 1 Tbsp Maple Syrup; 1 Lime; 3 Tbsp Smooth Peanut Butter; Handful of Basil Leaves; 4 Tbsp Yoghurt; 2 Spring Onions

Spiced
Carrot
Soup

Spiced Carrot Soup

IKEA 365+ food containers are the perfect vessels for Madeleine Shaw’s vibrant, veg-packed soup. Limit your food waste by making a big batch for the week.

Thai Healthy Soups

Preheat the oven to 175°C.

Finely chop your shallots, garlic and ginger. Finely dice your carrots into cubes.

Fry the shallots in the coconut oil for 5 mins then add the garlic, ginger and curry paste and fry for a minute.

Stir in the carrots and season the dish, then add the stock and coconut milk. Simmer for 30 mins.

While the soup is simmering, make your topping. Roughly chop your almonds. Mix the almonds, tamari and maple together and roast for 15 minutes. Then leave to cool.

Back to the soup. Add the juice of a lime and your peanut butter to the liquid, then blend until smooth with a hand blender.

To serve, pour the soup into bowls. Add the almonds, basil leaves, yoghurt and chopped spring onions. Serve and enjoy.