Difficulty | Serves 8 | Book 4
Method
- Sauté carrots, onion and red curry paste in a boiler that has been generously coated with cooking spray, sauté carrots for 3 minutes.
- Add all other ingredients except the milk and coconut essence. Bring soup to boil, lower heat and simmer 45 minutes.
- Add milks and coconut essence. Once boiled take off heat as evaporated milk can separate when over boiled then puree soup using either a food processor or stick blender.
Pepper to taste.
Suitable to be frozen for 2-3 weeks.
Dietitian's tip
A clever use of coconut essence and evaporated milk to give the flavour of coconut milk without the saturated fat.