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.