Souper Supper

Sometimes, one surpasses oneself in the dinner department. Last night was such an occasion. And this souperlative (ha-ha) soup was the vehicle to success. There are those who will no doubt complain that soup does not a dinner make, but let me reassure you, that this one is souper (she's at it again) satisfying, and with some naan bread on the side for 'mopping' purposes, more than filled the last empty corner of my stomach, as well as that of my teenage son. The toppings no doubt help, plus they make it look oh-so-pretty.

So before the weather warms to non-soup-appropriate spring temperatures, soup up your repertoire with this. You're bound to feel souperior (sigh).

Roasted Carrot and Coconut Milk Soup
Serves 8

2 1/2 lbs carrots, peeled and cut into chunks
olive oil
salt and ground black pepper
2 yellow onions, chopped
4 TBSP Thai red curry paste
1 1/2 TBSP grated fresh ginger root
2 15oz cans white beans (cannelloni/white kidney bean), drained and rinsed
6 cups vegetable stock
2 15oz cans light coconut milk
6 TBSP fresh lime juice
1 cup chopped fresh cilantro (coriander leaves)
2 ripe avocados, chopped
1 cup cooked brown/green lentils

1. Preheat oven to 450F (225C). Toss together carrots with a drizzle of olive oil and a good sprinkle of salt and pepper and put in the oven to roast for 25 minutes by which time they should be tender.
2. Meanwhile, heat some olive oil in a large saucepan over medium heat. Add onion and saute for 10-15 minutes until lightly browned.
3. Add the curry paste and ginger to the onions and cook stirring for a further minute until it is fragrant and possibly starting to stick.
4. Add the stock, cooked carrots, beans and coconut milk and stir to combine. Bring to a boil and then simmer for about 5 minutes to allow the flavors to meld.
5. Use a handheld blender to puree the mixture in the saucepan, or use a food processor/blender to do so in batches. Once it is smooth, taste the mixture to see if it needs more salt.
6. Stir in another 1 tsp ground black pepper and the lime juice. Serve in bowls, topped with chopped avocado, lentils and cilantro, with plenty of naan bread for dipping.