500gm orange carrots (Ettrick Gardens)
1 or 2 purple carrots for garnish (Ettrick Gardens)
1 large onion (Ettrick Gardens)
2-3 cloves of garlic (Te Mahanga)
1-2 Tbsp Goan curry paste (Tartan Sari)
2 tsp turmeric powder
1.5 litres of vegetable stock
1 litre water
1 tin of coconut cream
Salt & pepper
Using your favourite soup pot, add cut onions, crushed garlic, curry paste, and turmeric. Saute until soft and fragrant, then add the carrots and cook for 2 minutes. Add the water and stock season, bring to the boil and simmer until the carrots are very soft. Using a stick blender whizz it up and return to the heat to cook through, with the coconut milk and adjusting the seasoning to taste. Thinly slice the purple carrot using a peeler to use as a garnish. Serve the soup with fresh crusty bread and a sprinkle of the purple carrots.
Recipe by: Amy Dougherty
