Asian inspired carrot soup with a side salad of prawns and greengages
(serves 4)
4 large carrots
1 tablespoon red curry paste
1 tablespoons sunflower oil
1 tablespoon olive oil
1 tin coconut milk
570ml/1 pint water or chicken stock
1 + ½ teaspoon Maldon sea salt
freshly ground black pepper
½ bunch spring onions or chives
1 tin black beans
8 greengages
1 small bunch fresh coriander
400g best quality, large, frozen, cooked prawns
- Thaw the prawns – best done in the fridge up to 8 hours in advance.
- Peel the carrots and chop up roughly.
- Heat half the sunflower oil, add the carrots and fry for a few minutes together with the curry paste. Add the coconut milk and water. Cover with a lid and leave to simmer for 15min.
- Meanwhile, cut the spring onion using scissors. Rinse the beans under cold running water and drain well. Halve the greengages, remove the stone and cut each half again.
- Mix the spring onion, beans and greengages with the prawns. Drizzle over some olive oil and season with Maldon sea salt and freshly ground pepper. Scatter with fresh coriander.
- Blend/mix the soup with a hand held mixer or in a blender.
- Serve the soup with the side salad and a slice of good bread.
Posted: 07 November 2008