Thai Carrot Soup with coconut yoghurt

Thai Carrot Soup with coconut yoghurt

GF/DF/Vegetarian

Yield: 2.25g/about 6 large servings

Ingredients:

Part 1

640g carrots/tops off and roughly chopped

217g parsnips/1 large/ top chopped off and roughly chopped

207g/1 whole shallot/tops off/halved with skin on

68g/1 whole garlic bulb/top sliced off

1 tbsp onion powder

1 tbsp garlic powder

4 tbsp rapeseed oil

½ tsp salt

2 tsp ground coriander

2 limes, cut in halves

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Part 2

2 tbsp chardonnay vinegar

2 tbsp Thai yellow curry paste

250ml/1 carton oat cream (use oat milk if you don’t have, or coconut cream)

1 ½ tbsp/5g jarred or fresh chopped lemongrass

2 tbsp sesame oil

2 tbsp olive oil

3 tbsp fish sauce

30g fresh grated ginger

40g fresh coriander

2 tbsp honey

20g red Thai chili

324ml chicken or vegetable broth

650ml oat milk

Method:

Preheat oven 200C. Prepare the vegetables onto a lined baking tray. Add all the remaining ingredients in part 1  and toss well to combine. Bake until soft and golden, or about 20 minutes. You will want to toss the vegetables once or twice for even cooking. When ready, peel the skins from the shallot and discard. Squeeze out the garlic flesh from the bulb. Take a blender and squeeze the baked lime juice into it, preferably with a lemon squeezer. Put the cooked vegetables and all the remaining ingredients in part 2 into the blender. Blend until smooth and creamy. When ready to serve, reheat in a pan with a lid to cover. This recipe is great for freezing.

To Plate, per serving/1  365g bowl:

75g coconut yoghurt

Pinch of black sesame seeds

Drizzle of sesame oil

Few sprigs of fresh coriander

1 tbsp raw peanuts

Method:

Take two tablespoons and form a quenelle. Add two to the bowl. Drizzle the oil. Layer delicately the remaining toppings.