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Donal Skehan
Spiced Carrot & Coriander Soup | DonalSkehan.com
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Spiced Carrot & Coriander Soup

February 03

Fresh turmeric has a livelier flavour than the ground spice and its nutrients are more easily absorbed by the body, so look out for it in big supermarkets and specialty food shops.

  • serves Serves 4
  • time

Method

  1. 1. Heat the oil in a large saucepan and fry the onion with the lemongrass over a medium heat until it has softened. Add the ginger, turmeric and chilli and fry for 1 minute, then add the carrots and mix well.
  2. 2. Add the coconut milk and 900ml (33⁄4 cups) water from a just-boiled kettle. Bring to the boil, then reduce the heat and simmer for 20 minutes until the carrots are tender. Remove and discard the lemongrass, add the fish sauce and blitz with a hand-held stick blender until smooth (or transfer to a food processor).
  3. 3. Season to taste with lime juice and stir through the chopped coriander. Serve garnished with coriander leaves and lime wedges on the side.

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Ingredients

2 tbsp vegetable or groundnut oil

1 small onion, finely chopped

1 lemongrass stalk, bashed with the back of a knife

3cm (11⁄4in) piece of ginger, peeled and grated

small finger of fresh turmeric, peeled and grated (or use 1 tsp ground turmeric)

1 red chilli, deseeded and finely chopped

700g (11⁄2lb) carrots, peeled and chopped

1 x 400ml (14fl oz) tin reduced fat coconut milk

1 tbsp fish sauce

juice of 1 lime, plus wedges to serve

handful of coriander, chopped, plus a few leaves to garnish

You'll Need

Saucepan

Hand-held stick blender or food processor