Woman's Weekly

Light summer DINNERS

SPICY CARROT AND COCONUT SOUP

Thai red curry paste adds spicy background warmth to this comforting carrot soup. It’s just the thing to nourish you after a refreshing walk or busy day.

SERVES 4

1 tbsp vegetable oil
1 large onion, roughly chopped
2 garlic cloves, roughly chopped
2.5cm (1in) piece of root ginger, peeled and chopped
1tbsp Thai red curry paste
600g (1¼lb) carrots, roughly chopped
850ml (1½ pints) hot vegetable stock
85ml can coconut milk, plus extra to garnish (optional)
1 lime, halved
✣Dash of soy sauce (optional)
✣Salt and pepper
✣A small handful of fresh coriander,

You’re reading a preview, subscribe to read more.

More from Woman's Weekly

Woman's Weekly7 min read
Museum PIECE
Turning the Oakridge Museum sign to ‘closed’, Pam prepared to check the day’s takings. It wasn’t going to take her long. There had been fewer than 20 people through the door since she’d opened that morning and, aside from the modest admission charge
Woman's Weekly3 min read
A Melody FOR MAISIE
As we trekked across open scrubland towards the hazy outline of a distant hill, I called out to my best friend Maisie. ‘Are you sure there’s an ancient palace around here?’ We were on holiday in Greece and had spotted the palace on a map. So we’d tak
Woman's Weekly3 min read
Good to SHARE
This pretty red-trimmed tulip basket is made entirely from hard-wearing organic jute, and it’s a lovely way to show off a beautiful bunch of spring flowers. Available in a range of other colourways, from cheery daffodil yellow to bold magenta and sub

Related