Add onions and sauté for 4 to 5 minutes until slightly caramelised. Add garlic and green chillies. Sauté for a minute.
Add the diced carrots and mix well.
Add the stock cube and crush it using a wooden spatula.
Add the courgette slices and mix well.
Add salt, ground coriander, chilli powder boiling water, coconut milk and frozen peas. Make sure the water and coconut milk fully cover the vegetables.
Stir well and bring to a boil. Reduce heat, cover it with a lid and let it simmer for 4 to 5 minutes.
Blend using an immersion blender until smooth. Taste and add more salt if required.
Add lime juice for some acidity.
Serve immediately with a drizzle of coconut milk, freshly ground black pepper and fresh basil. Enjoy with a bowl of homemade croutons for an added crunch.
Video
Notes
Nutrition values are a rough estimate for guidance.
Use either an immersion blender or a high-powered blender to puree this soup. Both work great.