Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 1 garlic clove, chopped
- knob of fresh root ginger, grated
- 1 crimson chilli, deseeded and chopped
- 1 tsp gentle curry powder, plus extra
- 1kg carrots, trimmed and sliced
- 2 lemongrass stalks, bashed
- 2 strips orange zest
- 400g can coconut milk
- 700ml vegetable stock
System
-
STEP 1
Warmth the oil in a substantial pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins except refined. Walk in the curry powder, followed by the carrots, lemongrass and zest, then veil and cook over a low warmth for 10 mins extra.
-
STEP 2
Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Carry to the boil, then turn down and simmer for 15 mins except the carrots are certainly refined. Have interaction away the lemongrass and orange zest, then use a stick blender or meals processor to whizz except snug. Ladle into bowls and top with a swirl of reserved coconut milk and an additional sprinkling of curry powder, whereas you want.