Ingredients

6 servings

2tbs olive oil
1 medium onion, chopped
2 garlic cloves, crushed
1tbs Thai red curry paste
1.1kg carrots, sliced
1l vegetable stock
⅓ peanut butter
1 cup canned coconut milk
Sea salt and freshly ground pepper

Serving
Peanuts, crushed

Method

1. Add olive oil and chopped onion to a pot on medium heat and sauté until the onions are softened.
2. Add the crushed garlic and Thai red curry paste and sauté briefly to toast the spices.
3. Add the sliced carrots and toss them up with the onions.
4. Add vegetable stock and bring to a boil. Turn down the heat, cover the pot and let it simmer until the carrots are soft and cooked, about 25 minutes.
5. Now add the peanut butter and stir until well mixed. Remove the soup from the heat and blend until smooth.
6. Add the coconut milk and stir.
7. Add salt and pepper to taste
8. Serve in bowls topped with the crushed peanuts