Lightly Curried Carrot and Ginger Soup

Serves 4

2 tsp vegetable oil

2 cloves garlic, minced

1 onion, chopped

2 tbsp minced ginger root

1 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp curry powder

1/4 tsp salt

1/4 tsp pepper

4 cups thickly sliced peeled carrots (about 1.5 lb/750g)

3 cups vegetable or chicken stock

2 cups milk (or 1/3 each milk, plain yogurt and coconut milk)

1/4 cup fresh coriander

In large saucepan, heat oil over medium heat; cook garlic, onion, ginger, coriander, cumin, curry powder, salt and pepper; stirring occasionally, for about 5 minutes or until onion is soften.

Stir in carrots. Pour in stock, bring to a boil. Reduce heat and simmer, covered, for 30 minutes or until carrots are very soft.

In batches, puree mixture in blender or food processor or do it in the pot with a hand blender. Whisk in milk (then yogurt and coconut milk if using); reheat just until hot. Stir in salt and pepper to taste.

Ladle into bowls, sprinkle with coriander.