1 medium onion, peeled and roughly chopped
750g carrots, peeled and roughly chopped
1 tsp Pataks madras curry paste
1 heaped tsp ground coriander
1.2 l vegetable stock
1 bay leaf
salt and pepper
- In a pressure cooker, saute the onion and leek in a glug of olive oil until it is softened and just starting to brown.
- Stir in the curry paste and coriander. You can also add freshly grated ginger (but I didn't have any).
- Throw in the carrots, give it all a good stir, then pour over the stock.
- Put in the bayleaf, season with salt and pepper (be careful if you're using salted stock).
- 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.
- Leave to come down from pressure, then puree the soup (use a hand blender).
- 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.