This creamy Thai spiced carrot soup will warm you up on those cold winter days. Full of nutritious ingredients, this soup is a great recipe to make on the weekend and have for the week ahead.

Prep time: 10 mins

Cook time: 45-50 mins

Serves 4

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

Garnish with micro coriander, toasted unsalted peanuts & a drizzle of coconut milk.

Method

Heat olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until soft. Add the ginger and continue to cook for 30 seconds or until fragrant.

Add the carrots, curry paste, curry powder, vegetable stock, cinnamon and honey, stirring to combine. Cover and bring to the boil. Reduce the heat to low and simmer for 30-35 minutes or until carrots are tender. Stand for 5 minutes.

Using a stick blender, blend soup until smooth. Return to medium-low heat. Stir in coconut milk and peanut butter. Season with pepper. Cook, stirring occasionally, for 5 minutes or until heated through.

Ladle soup into bowls and garnish with micro coriander, toasted peanuts and a drizzle of coconut milk.