Lightly spiced carrot soup
Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more.
Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.
In a pan with the lid on, gently cook 300gsliced carrots in a little butter and 1 tbspwater for 30 mins until softened. Grill1 halved red pepper until charred. Leavein a plastic bag for 10 mins, then peel offthe skin and remove the seeds. Whizz thecarrots and pepper with 1 tbsp red winevinegar until smooth. Serve the puréewith chicken or lamb chops.
Goes well with
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