Roasted Curried Carrot Soup

• 6 tablespoons vegetable oil
• 1 pound carrots, diced
• 1 ounce butter
• 1 onion, chopped
• 2 garlic cloves
• 1 inch piece of fresh root ginger, chopped
• 1 stick lemongrass, finely chopped
• 1 red chili, finely sliced (optional)
• 1/2 teaspoon curry powder (or garam masala)
• 1 teaspoon coriander seeds
• 14 fluid ounce can coconut milk
• 1 1/2 pints vegetable stock
• 2 tablespoon lime juice
• 2 tablespoon fresh coriander (cilantro) chopped
• Salt and fresh ground black pepper
  Pre-heat oven to 390F. Heat the oil in an ovenproof dish and roast the carrots for 25 minutes or so until lightly golden and tender. Set aside. Melt butter in a large pan, add the onion, garlic, ginger, lemongrass, chili, curry powder and coriander and cook over a low heat for 5 minutes to allow the spices to release their fragrances. Stir in the roasted carrots, coconut milk and stock and bring to the boil. Reduce the heat to low and simmer gently for 8-10 minutes. Remove from the heat and season with salt and pepper to taste. Add the lime juice and coriander and stir well. Serve hot.