Ingredients
- 4 big red carrots, grated
- 2 teaspoons oil
- 1 onion, sliced fine
- 2 teaspoons curry powder
- 2 tablespoons cornflour mixed in
- ½ cup water
- ¼ cup fresh coconut milk
- Salt and pepper to taste
Preparation
- Heat the oil, then sauté onion with curry powder for 3 minutes.
- Add carrots and sauté for 6 minutes.
- Add 9 cups water. Let simmer for 30 minutes.
- Cool, strain, and reheat (optional).
- While simmering, add cornflour.
-
Cool slightly, then add coconut milk, and salt and pepper to taste.
Serve immediately with soup sticks.