Method

• Using your favourite soup pot, add cut onions, crushed garlic, curry paste, and turmeric
• Saute until soft and fragrant, then add the carrots and cook for 2 minutes
• Add the water and stock season, bring to the boil and simmer until the carrots are very soft
• Using a stick blender whizz it up and return to the heat to cook through, with the coconut milk and adjusting the seasoning to taste
• Thinly slice the purple carrot using a peeler to use as a garnish
• Serve the soup with fresh crusty bread and a sprinkle of the purple carrots