This might just be one of the easiest and fastest soup recipes you’ve ever made! Packed full of beautiful Thai flavours and fresh vegetables, it’s a tasty and nutritious hug in a mug. No more boring lunches!

Serves: 2

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Ingredients

• 1 large carrot, peeled and sliced

• ½ red pepper, deseeded and roughly chopped

• 1 small apple, ends and core removed (can leave skin on)

• 2cm piece of ginger, peeled and roughly chopped

• ½ red chilli pepper, deseeded and roughly chopped

• 2 large handfuls of unsalted cashews

• 2 tsp Thai curry paste

• ½ tin (200ml) coconut milk (try to use equal quantities of the liquid and coconut cream layer at the top of the tin)

• 300ml vegan stock

• 2 tbsp lime juice

• Handful of fresh coriander, stalks included

• Salt and pepper, to taste

Method

1. Place all the ingredients into a saucepan (apart from the lime juice, fresh coriander, salt and pepper).

2. Bring to the boil and continue to heat on a high simmer for 8 minutes, stirring frequently.

3. Remove from the heat and add the lime juice and fresh coriander.

4. Transfer to a high-speed blender and blend all of the ingredients together until smooth.

5. Add salt and pepper to taste.

Credit: www.veganrecipeclub.org.uk