Red Coconut Bisque

Ingredients:

• 1/2 white onion, diced
• 1/2 red onion, diced
• 1 clove of garlic, grated
• Thumb of ginger, grated
• 50g vegan thai red curry paste
• 400ml full fat coconut milk
• 800ml vegetable stock
• 1 large carrots, grated
• 6 tomatos, diced
• 1 lime, juice
• coriander, to serve
• spring onion, sliced to serve
• Toasted coconut flakes, to serve
• 1tbsp olive oil

Method:

1. Heat the oil in a pan and cook the onion, garlic and ginger on a medium heat until softened.
2. Stir in the curry paste and cook for a couple of minutes.
3. pour in the coconut milk and chicken stock and bring to a boil
4. Turn down to a simmer and add the grated carrot and tomatoes.
5. Once the carrots and tomatoes have softenthen tip everything into a blender and add the juice of the lime and blend until smooth.
6. Pour in to a bowl and serve with the toasted coconut flakes, coriander and spring onions