From Gillian McLennan
1 tablespoon canola (rapeseed) oil
1 small onion, chopped
1 teaspoon curry powder
1 teaspoon turmeric
3/4 inch knob ginger, grated or minced
1 pound carrots, about 6 large carrots or 10 medium, sliced thin
1 potato, diced
3-4 cups vegetable stock (maybe more)
1 cup coconut milk, plus extra for serving
juice of 1 lime
3 tablespoons orange juice (juice of 1/2 orange)
1 tablespoon natural peanut butter
snipped mint leaves, coriander, or chives
Heat the oil in a soup pot or Dutch oven. Add the curry powder and turmeric, then stir in the onion and sauté over medium heat. After five minutes, add the ginger, potato and carrot. Stir.
Pour in the stock and bring to a boil. Lower the heat to medium, and cook about 20-25 minutes or until the carrots are soft. You may have to add more stock or water – make sure the carrots are covered and don’t dry out. (But don’t drown them in liquid, either—enough to cover is fine.)
When the carrots are soft enough to break easily with a wooden spoon, remove the pan from heat and stir in the peanut butter. Let cool for 5 minutes. Pour the carrots into a food processor or blender and whiz until smooth (at high speed for several minutes). Add the coconut milk, lime juice, and orange juice, and whiz again. If the mixture is too thick, add more stock or orange juice or a combination of the two.
If necessary, heat the mixture in the same pan briefly before serving. Pour a stream of the extra coconut milk into the top of the soup after filling bowls. Garnish with mint leaves, or coriander (cilantro) or chives, depending on your taste.