Thai carrot soup

Here's another recipe for my detox week! This went down a treat. The peanut butter gives this a light 'satay' flavour and makes for a filling and tasty soup.

THAI CARROT SOUP

• 1 lb carrots, peeled and chopped
• About 1 litre of vegetable stock
• 1 onion, finely chopped
• 1 tsp minced garlic
• 0.5 tsp minced ginger
• 2 tsp peanut butter
• About 1 tbsp lemon juice
• About 150 ml coconut milk
• Salt and pepper
• A little chilli paste: optional

1. In a large saucepan, heat about a tablespoon of oil. Lightly fry the chopped onion, garlic and ginger until fragrant. Add in the carrots and cook for about 5 minutes.
2. Add the vegetable stock to the pan, reduce the heat, cover and let the carrots cook until soft, adding more water if necessary.
3. Remove the pan from the stove, add in the peanut butter and coconut milk and blend until smooth.
4. Season with salt, pepper and chilli paste.

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