Thai-Inspired Carrot Soup

Ingredients

• 1 clove garlic
• 1 x chives
• ½ x yellow onion
• 2 x carrot
• ½ x parsnips
• 1 tsp red curry paste
• 1 x vegetable bouillon
• 5 dl water
• 1 dl coconut milk
• 1 handful leaf parsley

Method

1. Mince the garlic, the white part of the spring onion, and onion. To a pot, heat olive oil or neutral cooking oil and sauté the onion until softened.
2. Chop carrots and parsnip into pieces and add them to the pot. Let them sauté with the onion for a couple of minutes.
3. Add red curry paste. Alternatively, use the desired amount of sriracha.
4. Add vegetable bouillon and water, then bring it to a boil. Let the vegetables simmer for 20 minutes, stirring occasionally.
5. Add coconut milk and use an immersion blender to blend the soup until smooth.
6. Season with salt and pepper. Top the soup with fresh flat-leaf parsley before serving. Fresh cilantro also pairs well with this soup.
7. Optionally, serve the soup with good bread. It's delicious to toast a slice in a pan with oil, butter, garlic, and salt.