This soul-warming soup is ready in under an hour. Adjust the spicing to suit your tastes – for a milder, family-friendly soup, simply skip the curry paste altogether. Serves 4.
2 tbs olive oil
1 onion, chopped
1 red capsicum, chopped
3 celery stalks, chopped
4 garlic cloves, crushed
2 tsp cumin seeds
3 tsp turmeric
2 tsp ground coriander
1 tsp dried chilli flakes, or to taste
2 tbs red curry paste*
1 kg carrots, chopped
1 large sweet potato, peeled, chopped
1 litre chicken stock
2 tbs soy sauce*
2 tsp sugar
Juice of 1 lime
¼ cup (60ml) coconut milk, plus extra to drizzle
Sliced red chilli and coriander leaves, to serve
Heat the oil in a saucepan over medium heat. Add the onion, capsicum and celery and cook, stirring, for 5 minutes or until softened. Add the garlic and cumin seeds and stir for 2-3 minutes until fragrant. Add ground spices and stir to combine, then add the curry paste and cook, stirring, for 2 minutes. Add carrots and sweet potato, then stir to coat in the curry mixture. Pour in the chicken stock, then add enough hot water to cover all of the vegetables.
Simmer over medium heat for 30-40 minutes until the carrot is tender, topping up with water if required. In batches, blend the carrot mixture until smooth, then return all of the soup to the pan. Season with soy sauce, sugar and lime juice to taste, then stir in coconut milk. Warm over low heat.
Divide among bowls, then serve topped with a drizzle of coconut milk, garnished with chilli and coriander.
* Use tamari in place of the soy sauce and a gluten-free curry paste to make this gluten-free. Switch the chicken stock for vegetable to make it vegetarian.
Styling: board from Treehorn Design