Carrot & coconut soup

Ingredients   10 carrots, 1 pint vegetable stock, 1 can coconut milk, coriander, 1 leek, butter

Serves: 4 Preparation: 1 hour

"The carrot has mystery. Flowers are essentially tarts. Prostitutes for the bees. There is a certain je ne sais quoi - oh, so very special - about a firm, young carrot." ~ Uncle Monty (Withnail & I)
He may be a terrible... but he's right you know! Carrots are wonderful, so sugary sweet and surprisingly juicy for such a firm, woody vegetable and are perfect combined with the sweetness of coconut milk and the savoury leek. A definite comfort soup!

1) Peel the carrots and dice - the smaller the chunks the quicker it cooks obviously, but the less cooking time, the more colour and nutrients are kept in the carrots so put in a bit of extra prep!

2) Slice the leek and fry off in a little butter, stir in the carrots to glaze a little before adding the stock.

3) Simmer until the carrots are soft, then strain the carrots from the stock and puree thoroughly in a blender.
Pass the carrot flesh and leeks through a sieve and back into the stock.

4) Return to the hob, adding the can of coconut milk and some chopped coriander and warm through. Season to taste and serve.