Name: Spiced carrot soup with coconut cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: asian
Ingredients: 18.20 gm light olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 small red chilli, seeds removed, chopped; 1 tsp grated fresh ginger; 500g carrots, peeled, chopped; 1 medium sweet potato, peeled, chopped; 2 makrut lime leaves; 1l chicken stock; Juice of 1/2 lime; 40.00 ml palm sugar (see Notes); 48.80 gm Thai fish sauce; 200ml coconut cream; 150ml thick cream

Spiced carrot soup with coconut cream

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Ingredients:

18.20 gm light olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 small red chilli, seeds removed, chopped
1 tsp grated fresh ginger
500g carrots, peeled, chopped
1 medium sweet potato, peeled, chopped
2 makrut lime leaves
1l chicken stock
Juice of 1/2 lime
40.00 ml palm sugar (see Notes)
48.80 gm Thai fish sauce
200ml coconut cream
150ml thick cream

Instructions:

In a saucepan over medium heat, sauté the onion in oil until softened, about 2-3 minutes.
Combine garlic, chilli, ginger, carrot, sweet potato, lime leaves, and stock in a pot. Bring to a boil, then let it simmer over low heat for 20 minutes. Once slightly cooled, blend until smooth. Strain the mixture through a sieve, then season to taste.
Add the lime juice, sugar, and fish sauce back to the pan and gently warm the mixture. Whip the creams until thick.
Divide the soup among glasses and drizzle with coconut cream, then sprinkle with nutmeg, if desired.

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