We hope you enjoy our cookery column with chef Paul Watters who each week will take the fear out of cooking with his easy to follow recipes...
Serves 2
Ingredients
2 large carrots, peeled and chopped
1 medium sweet potato, peeled and diced
½ onion, finely chopped
1 garlic clove, chopped
1 tsp grated fresh ginger
1 tbsp olive oil
1 tsp mild curry powder
½ tsp ground cumin
½ tsp ground coriander
¼ tsp chilli flakes, optional
500ml vegetable stock
100ml coconut milk
Salt and freshly ground black pepper
Squeeze of fresh lime juice
2 slices sourdough bread
1 tbsp olive oil or butter
Pinch of chilli flakes
Small drizzle of coconut milk or natural yoghurt
Fresh coriander or parsley
Sauté the vegetables
Heat the olive oil in a saucepan. Add the onion, carrot and sweet potato and cook gently for 5–6 minutes.
Add the Bombay spices
Stir in the garlic, ginger, curry powder, cumin, coriander and chilli flakes. Cook for 1 minute until fragrant.
Simmer
Add the vegetable stock. Bring to the boil, then reduce the heat and simmer for 20–25 minutes, until the carrot and sweet potato are completely tender.
Blend
Add the coconut milk and blend until completely smooth. Season with salt and black pepper. Add a squeeze of lime juice to brighten the flavour.
Toast the sourdough
Brush the sourdough with olive oil or butter and toast until golden and crisp. Cut diagonally into slices.
Serve
Pour the soup into warm bowls. Add a small swirl of coconut milk or yoghurt, a sprinkle of chilli flakes and a little fresh coriander.
Paul's tip: Keep the soup silky smooth and finish with a thin coconut cream swirl, pinch of chilli flakes and a few coriander leaves, with the toasted sourdough placed neatly alongside.
