Ingredients 1 tablespoon vegetable oil 2 leeks, thinly sliced 6 large carrots, sliced 2 tablespoons curry powder 1 tablespoon finely grated lemon rind 1 cup/250mL / 8 fl oz orange juice 1 ½ cups / 375ml / 12 fl oz coconut milk 2 cups / 500 ml / 16 fl oz vegetable stock freshly ground black pepper 1/3 cup / 60 g / 2 oz natural yoghurt 1 tablespoon chopped fresh mint 100 g / 3 ½ oz cashew nuts roasted and chopped

Method: I. Heat oil in a large saucepan. Add leeks and cook over a medium heat, stirring, for 5 minutes or until golden. 2. Add carrots, curry powder, lemon rind and orange juice to pan, bring to the boil and simmer for 10 minutes or until carrots are soft. 3. Stir in coconut milk and stock and simmer for 10 minutes longer. 4. Remove pan from heat and set aside to cool slightly. Place soup mixture, in batches, in a food processor or blender and process until smooth. 5 Return soup to a clean saucepan and heat over a medium heat, stirring, for 4-5 minutes or until hot. Season to taste with black pepper. Serve soup topped with yoghurt, cashew nuts and mint. Note: If commercially made coconut milk is unavailable, you can make it using desiccated coconut and water. To make coconut milk, place 500g/ Lb. desiccated coconut in a bowl and pour over 3 cups/750ml / 1¼ pt of boiling water. Leave to stand for 30 minutes, then strain, squeezing the coconut to extract as much liquid as possible. This will make a thick coconut milk. The coconut can be used again to make a weaker coconut milk. Serve 4