Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Marbecks' spicy Thai carrot and peanut soup. Photo by Peter McIntosh.
Marbecks' spicy Thai carrot and peanut soup
Ingredients
1 onion, roughly chopped
3 cloves garlic
500g carrots, roughly chopped
salt and pepper to taste
2 cups vegetable stock
⅓ cup crunchy peanut butter (salted or unsalted)
2 tsp chilli sauce (more or less to taste)
410g tin coconut milk or cream
1 Tbsp olive or coconut oil
coconut yoghurt
fresh chilli, finely chopped
Method
Heat a large pot over medium heat
Roughly chop onion and garlic and add to pot with 1 Tbsp olive or coconut oil. Saute until soft.
Add carrots and stock and simmer for 30 minutes or until the carrots are soft.
Transfer to a blender and blend until smooth.
Return to pot. Add peanut butter and coconut milk and reheat.
Taste and adjust seasoning if desired.
For extra sweetness add some brown sugar and for extra heat add some Sriracha hot chilli sauce (available from Marbecks).
Top with coconut yoghurt and finely chopped fresh chilli.
Provided by Marbecks, Dunedin.
Requested by Elaine Day, of Dunedin.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
