Mary Miso - Recipes for every day - Cookbooks
2 table spoons olive oil
2 onions, chopped
2 cloves of garlic, chopped
2 table spoons ginger, chopped
2 table spoons red thai curry paste
⅓ small leek, in cubes
¼ celeriac, peeled and in cubes
4 big carrots (500 g), peeled and in cubes
salt
75 ml vegetable stock
15 ml coconut milk
topping:
5 ml coconut milk
1 table spoon black sesame
2 table spoons cashew nuts, chopped
thai basil
Roast onions, garlic and ginger in olive oil on low heat. When the garlic starts to get brown, add curry paste an roast another 10 minutes.
Add leek, celeriac and carrots. Season with salt. Add vegetable stock and cook until the vegetables are soft. Add coconut milk and mix with a blender.
Put the soup into four soup dishes, sprinkle with leftover coconut milk and marmorate with a tooth pick. Garnish with black sesame, cashew nuts and thai basil.
