Ingredients

Instructions

  1. Heat the oil in a pot over medium heat.
  2. Add carrots and onion, and cook until slightly softened, about 5 minutes.
  3. Mix in curry paste and flour.
  4. While stirring, slowly pour in stock.
  5. Bring to a boil, and then adjust heat so the soup gently simmers.
  6. Cook until carrots are tender, about 20 minutes.
  7. Working in batches, puree mixture in a blender or food processor.
  8. Return soup to pot and bring back to a simmer.
  9. Stir in the cilantro; season with salt and pepper.
  10. Pour soup into bowls.
  11. If desired, set a spoonful of yogurt in the centre of each bowl.