Creamy Coconut, Carrot and Sweet Potato Soup with Chilli Paneer Croutons

Updated at: Thu, 17 Aug 2023 14:12:16 GMT

Step 1

Put the carrot and sweet potato in a microwaveable bowl along with 2 tablespoons of water. Cover and zap on high for 5 minutes.

Step 2

Meanwhile melt 2 teaspoons coconut oil in a saucepan over a medium heat. Dollop in the curry paste and most of the spring onions. Cook for 1 minute, stirring constantly, then pour in the coconut milk along with 100ml water. Leave to bubble away.

Step 3

While the soup base is bubbling, cut the paneer into large cubes. Ping the remaining coconut oil in a small bowl in the microwave to melt. Spoon in the cumin seeds and chilli powder, add the paneer cubes and toss to coat.

Step 4

Come back to the carrot and sweet potato. Carefully uncover, tip them along with their water into the soup saucepan. Cook for 5 minutes more while you fry the paneer.

Step 5

Heat a non-stick frying pan over a medium heat. Tip in the spiced paneer and fry for 3-4 minutes, turning as each side becomes crisp and golden. Take the pan off the heat.

Step 6

Come back to the soup. Take off the heat, squeeze in the lime juice and season with salt and pepper. Blitz with a soup blender or in a regular blender.

Step 7

Pour into a bowl, top with the crispy paneer croutons. Scatter over the remaining sliced spring onion.

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Delicious

Easy

Makes leftovers

Moist

Under 30 minutes