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Thai Carrot Soup

Ingredients8 carrots roughly chopped3 large onions, finely chopped2 stalks lemon grass, bruised1 x 400g tin coconut milk1 red chilli, sliced seeds too.2 tsp ground cumin40g fresh ginger, grated2 tsp turmeric1 tbsp greek yoghurt4 tsp fresh coriander, chopped2 taps coconut oilMethodIn a large saucepan, add the oil, carrots and onions and cook on medium to soften a little, 5 minutes or so.Add the lemon grass, cumin, turmeric and coconut milk. Add enough water to cover the carrots and simmer until the carrots are soft.Use a blender or stick blender to blitz until smooth, add more water if too thick, until you get your preferred thickness for the soup. It should not be too thin, it is a hearty soup.Serve with the yoghurt and coriander (optional)

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