Method

1. Chop carrots, onions, ginger, parsley into small pices and grate the garlic. Set these aside.
2. Blend ¾ of the carrots and boil to make carrot stock. Add half the onions, cook for 2 mins.
3. Meanwhile make a paste by mixing ITF with a little lukewarm water.
4. In a clean pan, heat the butter, add in the remaining onions and cook till soft.
5. Add the garlic and ginger and continue to fry for 3 minutes.
6. Add ITF paste and stir.
7. Add carrot stock, coconut milk, cream and white pepper and continue stirring
8. Add mixed herbs and salt to taste.
9. Simmer till the soup coats a wooden spoon and correct seasoning.
10. Sieve the mixture and bring to boil.
11. Put in serving bowl and garnish with chopped carrots and parsley.