Curried Carrot Soup

Ingredients

• 1 tetra pack (900 ml) of vegetable stock
• 1 tbsp olive oil
• 1 tbsp Patak's Hot Curry Paste
• 1 medium onion, diced
• 6 medium carrots, peeled and thinly chopped
• 1 pinch of kosher salt
• Sour cream and chives to garnish

Instructions

1. In a large saucepan, heat the oil and paste over medium heat until fragrant
2. Add onions and carrots and saute for 5 minutes until getting soft
3. Add stock and simmer for 20 minutes or until carrots are easily pierced by a fork
4. Using an immersion blender, blend the soup until desired consistency
5. Garnish as desired with sour cream and chives