Carrot and Sweetcorn Soup

Ingredients

• Fresh cilantro (for garnish)
• Salt and pepper (to taste)
• Curry powder (1 teaspoon)
• Coconut milk (1 cup)
• Vegetable broth (4 cups)
• Garlic (2 cloves, minced)
• Onion (1 medium, chopped)
• Sweetcorn (1 cup, fresh or frozen)
• Carrots (4 large, peeled and chopped)

Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add the chopped carrots and sweetcorn. Cook for a few minutes until slightly softened.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 15-20 minutes, or until the carrots are tender.
5. Using an immersion blender or regular blender, puree the soup until smooth and creamy.
6. Return the soup to the pot and stir in the coconut milk and curry powder. Season with salt and pepper to taste.
7. Simmer for another 5 minutes to allow the flavors to meld together.
8. Serve hot, garnished with fresh cilantro leaves.