Friday, 4 November 2016

Carrot and coriander soup

1 large leek, trimmed, washed and roughly chopped
1 medium onion, peeled and roughly chopped
750g carrots, peeled and roughly chopped
1 tsp Pataks madras curry paste
1 heaped tsp ground coriander
olive oil
1.2 l vegetable stock
1 bay leaf
salt and pepper

  1. In a pressure cooker, saute the onion and leek in a glug of olive oil until it is softened and just starting to brown.
  2. Stir in the curry paste and coriander. You can also add freshly grated ginger (but I didn't have any).
  3. Throw in the carrots, give it all a good stir, then pour over the stock.
  4. Put in the bayleaf, season with salt and pepper (be careful if you're using salted stock).
  5. Bring up to pressure and cook for about 8 minutes once at full pressure. If you don't have a pressure cooker, cook in a large pan for as long as it takes to soften the carrots completely.
  6. Leave to come down from pressure, then puree the soup (use a hand blender).
  7. Check the seasoning and serve with some chopped fresh coriander sprinkled on the top, and maybe a swirl of single cream if you're so inclined.