Another Thai inspired soup today. It wasn’t supposed to end up that way but it is wet and rainy here so I thought some ginger would help keep us warm. Then I overdid the chilli a little and so added coconut milk to cool it down a little and the whole thing headed east . . .
- Simmer a small onion, a couple of cloves of garlic and a thumb sized piece of ginger root (peeled and chopped or sliced) in some oil quite quickly until the onion is turning transparent.
- Meanwhile put a couple of tablespoons of roasted, unsalted peanuts in a blender with enough stock to cover and whizz them smoothish.
- Once the onion is turning clear add in half a rteaspoon of dried chilli flakes and three carrots peeled and roughly chopped followed by a pint of vegetable stock. - Pour in the peanut mush and bring to the boil.
- Simmer gently until the carrot is cooked.
- Blend the soup smooth and reheat with a dessertspoonful of tamari or soy sauce, the juice of half a lime and a third of a tin of coconut milk.
You should end up with a beautiful apricot coloured soup that I served with some coriander leaves.
Carrots have a nuttiness to them that I think echos the taste of peanuts so I’ll probably try this one again but without the ginger and chilli and coconut, hopefully ending up with a much simpler soup that just brings out the flavours of the carrots and peanuts. Some thyme might be nice here . . . .
This week’s menu
2 days ago