Okay so imaging the most delicious, creamiest carrot soup ever.. that is also completely plant based with no dairy whatsoever. Then, imagine something even better and bursting with 10x the flavour. That’s pretty much what this is.
In case you don’t follow me on Instagram, then you may not be aware.. but, I’m completely obsessed with making soups. As soon as we start to see a hint of chilly Autumnal weather here in the UK, my fridge Is stocked up with an abundance of root veggies all ready and waiting to blitz up a very random, but innovative selection of different soups. Sometimes there’s nothing better than coming home on a cold afternoon and curling up on the sofa with a cosy blanket and piping hot bowl of soup. It’s so comforting and especially delicious if you have a few slicing of really good sourdough bread for dunking!
This is a carrot soup with a slight twist, as, like with everything, I’ve decided to experiment with adding an Asian flare and using one of my favourite staple ingredients: fresh red Thai curry paste (the fresh stuff is definitely what you want if you can find it in your supermarket!). The curry paste adds such a vibrant kick of flavour to the soup and the subtle sweetness from the carrots compliment this perfectly. I might be a little biased, due to my slight (not that slight) obsession with asian cooking; but honestly, this is possibly one of my favourite soups of all time. Big statement, I know.