IKEA 365+ food containers are the perfect vessels for Madeleine Shaw’s vibrant, veg-packed soup. Limit your food waste by making a big batch for the week.
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Serves
4
Shallot
Garlic
Ginger
Carrot
Coconut Oil
Thai Red Curry Paste
Vegetable Stock
Coconut Milk
Toasted Almond
Tamari
Maple Syrup
Lime
Smooth Peanut Butter
Basil
Yoghurt
Spring Onion
Salt
Black Pepper
Serves
4
Shallot
Garlic
Ginger
Carrot
Coconut Oil
Thai Red Curry Paste
Vegetable Stock
Coconut Milk
Toasted Almond
Tamari
Maple Syrup
Lime
Smooth Peanut Butter
Basil
Yoghurt
Spring Onion
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 175°C.
Step 2.
Finely chop your shallots, garlic and ginger. Finely dice your carrots into cubes.
Step 3.
Fry the shallots in the coconut oil for 5 mins then add the garlic, ginger and curry paste and fry for a minute.
Step 4.
Stir in the carrots and season the dish, then add the stock and coconut milk. Simmer for 30 mins.
Step 5.
While the soup is simmering, make your topping. Roughly chop your almonds. Mix the almonds, tamari and maple together and roast for 15 minutes. Then leave to cool.
Step 6.
Back to the soup. Add the juice of a lime and your peanut butter to the liquid, then blend until smooth with a hand blender.
Step 7.
To serve, pour the soup into bowls. Add the almonds, basil leaves, yoghurt and chopped spring onions. Serve and enjoy.
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