Carrot and coriander soup is a classic but during the summer months I personally think it can be improved.
Thai flavours really complement the carrot and coriander soup so I make a simple, healthy meal by adding chilli, garlic and coconut.
Start by chopping carrots, coriander, garlic and red chilli. I then add vegetable stock until the veg is just covered and bring to boil. Turn down the heat and simmer for about 30 minutes until the carrots are soft.
A lot of the liquid will reduce as you cook the soup but it’s important not to add too much more, just enough to keep the carrots cooking not burning.
When the carrots are soft add coconut milk. I’m using light coconut milk as it provides the same flavour but a more healthy option.
Blend the soup using a handheld blender. I actually don’t blend to vigorously as a rustic soup makes it feel like a treat.
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