Carrot & coconut soup

(serves 1) Chef Amit Choudary, Bloomsbury’s, Abu Dhabi

Prep time: 20 mins Cooking time: 20 mins

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4. Method: 1. Dry roast spice seeds in small pan for 3-4 minutes and grind to powder. In separate pan, melt ghee and add ground spices, shallots, chilli, ginger, lemongrass, lime leaves and salt. Cook over medium-low heat for 10 minutes, stirring often, until shallots are very soft. Add carrots, butternut squash and stock. Simmer for 20 minutes, until vegetables are tender. Discard lime leaves and lemongrass and blitz soup until very smooth. Return to pan, stir in coconut milk and lime juice, adjust seasoning and gently reheat. Garnish with coriander and serve hot. Ingredients 1 tsp each, coriander, cumin and fennel seeds 1 tbsp ghee (clarified butter) 20g shallots, sliced 2 tsp deseeded and chopped red chilli 1 tbsp peeled and sliced ginger 2 tsp pounded lemongrass 2 lime leaves 80g carrots, cut into 2cm dice 40g butternut squash, peeled and roughly diced 50ml vegetable stock 100ml coconut milk 2 tbsp lime juice 1 tsp chopped fresh coriander, to garnish

salt and crushed black pepper