Thai Style Roast Pumpkin And Carrot Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A rich soup ideal for making a dinner party starter impression or as a great evening feed for two. Add fresh chilli at step 3 for some extra kick! It's the roasting of the pumpkin and carrot that gives this soup an extra dimension and that wow! Read more ! factor Ingredients:
2 good size carrots, peeled and coarsely chopped |
1/2 small pumpkin (or one butternut squash), skinned and coarsely chopped |
1 small onion, chopped |
2tbsp peanut oil |
2 cloves garlic, minced (or equivalent from a jar) |
2 tbsp fish sauce |
1 pint vegetable stock |
1 small tin coconut cream |
1 good handful (about a cup after chopping) fresh coriander (cilantro), chopped |
salt and pepper to taste |
* substitute rice bran oil for nut allergies |
** - or soy sauce if you can't get fish sauce |
*** - or if using powder make up about 4fl.oz. |
Directions:
1. Coat carrots and pumpkin in 2/3 of the oil and roast in a hot oven for 30 minutes
2. meanwhile sweat off onion in the rest of the oil in a heavy base saucepan
3. add garlic, carrot and pumpkin to onion and fry a little longer
4. add fish sauce stock and coconut cream - liquid should end up just covering vegetables so don't be afraid to add/substract to make this so.
5. bring up to boil before simmering for 15 minutes or so to combine flavours (the longer the better, but it doesn't really matter as long as you don't let it boil dry!)
6. add 1/2 coriander, salt and pepper, stir
7. use your kitchen blender to pulverise everything!
8. add balance coriander, stir and serve (I serve with garlic bread)
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