Carrot Thai Soup


There is nothing like a warm bowl of soup on a cold winter day, and I felt like Thai food for a change, tonight…:)

9 medium carrots
1 red onion, roughly chopped
1 medium potato
a small piece of fresh celery
1/2 red dried chili, seeds and all, chopped (1 if you prefer a v hot thai soup)
1 garlic clove
250 ml can light coconut milk
1/4 tsp cumin seeds,
1/4 tsp ground coriander
1/4 tsp turmeric
2.5 l water
Place all chopped vegetables and spices in a large pot. Cover with boiling water till about an inch from the rim. Cook for 1 hour. Use a food processor or stick blender to whizz up your soup until it’s smooth. Pour in the coconut milk. Stir well and serve.


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