THAI CARROT SOUP

This soup is delicious and rich in vitamin A.  It's perfect for a cold winter’s day/night.

• 2 onions, chopped
• 15ml butter
• 30ml olive oil
• 2 cups (500ml) fresh carrots cut into rings
• 45ml flour
• 10ml curry powder
• 10ml freshly grated ginger
• 4 cups water
• 45ml chicken stock powder, I use Ina Paarman
• 1 cup coconut milk
• Seasoning of your choice, I use Ina Paarman’s Lemon and Black Pepper
• Lemon juice and grated lemon rind

Sauté the onions in butter and oil until soft.  Add the carrots and stir-fry over medium heat for about 3 minutes. Stir in the flour, curry powder and grated ginger, mix well.  Add the water, chicken stock and coconut milk.  Simmer slowly for 15 minutes.  Liquidise until smooth.  Season to taste and add lemon rind.  Add some lemon juice if required.  Garnish with fresh coriander.