1 tbsp olive oil
1 onion
2 garlic cloves
1 small red chilli
1 tsp grated ginger
500 g carrots
1 sweet potato
2 kaffir lime leaves
1 L chicken stock
juice of 1/2 lime
2 tbsp palm sugar
1 tbsp fish sauce
200 ml coconut cream
grated nutmeg
Heat the oil in a saucepan, add the chopped onion and cook for 2-3 minutes. Add crushed garlic, chopped chilli, ginger, chopped carrots, sweet potato, lime leaves and stock. Bring to boil,then reduce the heat and simmer for 20 min.
Allow to cool slightly, take the lime leaves out, then puree in a blender. Return to the pan with lime juice, sugar, fish sauce and gently reheat. Whip cream until thick. Pour the soup into glasses and top with the coconut cream and sprinkle of nutmeg.
