500gm carrot, diced 500ml coconut milk? 800ml vegetable stock
100ml olive Oil
1 onion, chopped
2 cloves garlic, chopped
20gm fresh ginger root, chopped
1 stick lemongrass, finely chopped 1 fresh chilli, finely sliced? 1 tsp curry powder
1 tsp coriander seeds
1 tbsp fresh coriander
Salt & pepper to taste
1. Heat the oil in an overproof dish and roast the carrots for 20-25 mins at 200° until lightly golden and tender.
2. Heat remaining oil in a large pan; add onions, garlic, ginger, lemon- grass, chilli, curry powder and coriander. Cook over low heat for 5 mins to allow the spices to release.
3. Stir in the roasted carrots, coconut milk and vegetable stock. Bring to the boil, reduce the heat to low and simmer for 20 mins, until the car- rots are soft. Remove from the heat and season to taste, and then puree them.
4. Serve hot and garnish with fresh coriander.
If desired, you may replace the carrots with parsnips, sweet potato or pumpkin.
For a Kumera, coconut, chickpea version just replace carrot for sweet potatoes and add chickpeas and blend.