Ingredients
• 1 large shallot (about 50g), peeled, cut in half
• 1 long red chilli (about 10g), cut in half
• 8cm-piece fresh ginger (about 30g), peeled, coarsely chopped
• 3 cloves garlic, peeled
• 2 limes, zest and juice separated
• 1/2 punnet fresh coriander (about 8g), leaves and stems separated
• 1 tablespoon canola oil
• 3 medium carrots, peeled, sliced
• 900g Kent pumpkin, peeled, seeded, cut into 3cm pieces
• 5 cups chicken stock or water
• 400ml can coconut milk
• Roti (see related recipe), to serve
Method
1. In a food processor, blend the shallot, chilli, ginger, garlic, lime zest and coriander stems to form a paste-like mixture.
2. Heat a medium heavy pot over medium-high heat. Add the oil and paste and cook for 2 mins or until mixture is fragrant. Add the carrots, pumpkin, stock and all but 2 tablespoons of the coconut milk. Cover and bring to a simmer. Cook for 20 mins or until vegetables are tender.
3. Using a blender, and working in batches, puree the soup with 2 tablespoons of lime juice until smooth and creamy. Season with salt. Ladle soup into bowls and garnish with remaining coconut milk and coriander leaves. Serve with the roti.
