Easy recipe Spiced Carrot Soup With Coconut Cream Recipe

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one tablespoon light olive oil (Recipes by ingridients olive oil) one onion, finely chopped two garlic cloves, crushed one small red, chilli (Recipes by ingridients chilli) seeds removed, chopped one teaspoon grated fresh ginger five hundredg carrots, peeled, chopped one medium sweet potato, peeled, chopped two kaffir lime leaves about four cups (oneL) Campbells Real Stock Chicken Juice of one/two lime two tablespoons palm sugar (see Notes) two tablespoons Thai fish sauce about two hundredml coconut (Recipes by ingridients coconut) cream one hundred and fiftyml thick creamStep one Heat oil in a saucepan over medium heat, add onion and cook for two-three minutes or until softened. Spiced Carrot Soup With Coconut Cream Recipe. Step two Add garlic,, chilli (Recipes by ingridients chilli) ginger,, carrot (Recipes by ingridients carrot) sweet potato, lime leaves and stock. Bring to boil, then reduce heat to low and simmer for twenty minutes. Allow to cool slightly, then puree (Recipes by ingridients puree) in a blender. Pass puree (Recipes by ingridients puree) through a sieve, then season. Step three Return to pan with lime, juice (Recipes by ingridients juice) sugar and fish sauce and gently reheat. Whip creams until thick. Step about four Pour soup into glasses and top with coconut (Recipes by ingridients coconut) cream and a sprinkle of nutmeg, if desired..