Thai-Spiced Carrot Soup Recipe – EatWell Magazine

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large brown onion, chopped
• 2 garlic cloves, grated
• 1 tbsp ginger, grated
• 700g carrots, skin on, chopped
• 3 tbsp red curry paste
• 1 tsp curry powder
• 1L salt-reduced vegetable stock
• ½ tsp cinnamon
• 2 tbsp honey
• ½ cup light coconut milk, plus extra to drizzle
• ¼ cup peanut butter
• Cracked black pepper, to taste
• <br>
• <b>Garnish<b>
• Micro coriander
• Toasted unsalted peanuts
• Drizzle coconut milk