#carrots#soup#spinach#coconut-milk#cilantro#pappadams

Spiced Vegetable Soup

Make in a casserole pan.

Ingredients

Put a large shallow casserole pan on a medium-high heat.
Adding to the pan as you go, along with 1 tablespoon of olive oil, wash the carrots and slice erratically nice and fine.
Peel, finely chop and add the onions with a pinch of sea salt and black pepper.
Cook for 10 minutes, stirring regularly.
Finely chop and add the cilantro stalks, reserving the leaves, followed a minute later by the curry paste, rice and frozen spinach, and cook for another 5 minutes, stirring regularly.
Pour in the coconut milk, and add 3 cans' worth of water.
Bring to a boil, snap the pappadams into small pieces and stir into the soup, then cover and simmer for a final 10 minutes.
Tear up the cilantro leaves, season to perfection and serve.