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Ingredients
1 tbsp vegetable oil
1 onion finely chopped
1 garlic clove chopped
1 knob ginger fresh grated
1 to 5 chilies red deseeded chopped
1 tsp curry powder
1 kg carrots trimmed sliced
2 lemon grass
2 strips orange zest
400 g coconut milk canned
700 ml vegetable stock
Equipment
food processor
bowl
frying pan
ladle
blender
Directions
Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more.
Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft.
Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.
