Spiced carrot soup with coconut cream

Ingredients (serves 6)
* 1 tbs light olive oil
* 1 onion, finely chopped
* 2 garlic cloves, crushed
* 1 small red chilli, seeds removed, chopped
* 1 tsp grated fresh ginger
* 500g carrots, peeled, chopped
* 1 medium sweet potato, peeled, chopped
* 2 kaffir lime leaves
* 4 cups (1L) chicken stock
* Juice of 1/2 lime,
* 2 tbs palm sugar*
* 2 tbs Thai fish sauce
* 200ml coconut cream
* 150ml thick cream


Method
1. Heat oil in a saucepan over medium heat, add onion and cook for 2-3 minutes or until softened.
2. Add garlic, chilli, ginger, carrot, sweet potato, lime leaves and stock. Bring to boil, then reduce heat to low and simmer for 20 minutes. Allow to cool slightly, then puree in a blender. Pass puree through a sieve, then season.
3. Return to pan with lime juice, sugar and fish sauce and gently reheat. Whip creams until thick.
4. Pour soup into glasses and top with coconut cream and a sprinkle of nutmeg, if desired.

Notes & tips
* From Asian supermarkets.

Source
delicious. - Page 67
Recipe by Valli Little