Oriental vegetable soup

Ingredients

• 900 ml Vegetable stock
• 300 ml Coconut milk
• 1 tbsp Ginger, grated
• 1 clove Garlic, thinly sliced
• 400 g Carrot
• 1 pcs Red bell pepper (ribs and seeds removed), cut into bite-size strips
• 100 g Peas, edible podded, cut into halves
• 2 tsp Fresh, lime juice (from about 1 lime)
• 1 tsp Olive oil
• 2 pcs Spring onions, thinly sliced
• 2 tsp Salt
• 1/2 tsp Curry powder

Method

1. Peel the carrots then cut them into bite-sized cubes.
2. Fry them in a pan on olive oil, set aside.
3. In a large saucepan, bring broth, coconut milk, ginger, garlic, red pepper flakes, and curry powder to a boil over high heat.
4. Add carrot, bell pepper, and peas; cook until the flavours blend together, about 1 minute.
5. Add lime juice and scallions, season with salt if needed.