Tue, 25 September 2018
Ingredients
A little oil or butter
2 carrots
1 leek
2 sticks celery
3-4 large sweet potatoes
½ medium onion
1 heaped teaspoon of red/green curry paste
1 ¾ pints/1 litre vegetable stock
14floz/400ml coconut milk (1 Can)
Seasoning
Method
-Begin by peeling and chopping all of the vegetables into uniform pieces.
-Select a large saucepan and slowly melt the butter/heat the oil
-Add in all of the vegetables and mix thoroughly to coat them all with a little butter.
-Increase the heat under the vegetables and continue to pan roast for the next 10-12 minutes or until the vegetables are coloured (the smaller vegetables will be soft). Continue to keep a constant stir on the vegetables to prevent them from sticking to the saucepan. Season lightly at this stage.
-Retain the high heat under the saucepan and then add in the red curry paste which will generate a most fragrant smell in your kitchen. Next you need to add in the coconut milk and ½ of the vegetable stock.
-Bring this entire mixture to the boil and then reduce the heat to a constant simmer.
-Simmer for the next 15-20 minutes or until all of the vegetables have softened.
-At this stage, depending on necessity you can add the remainder of the stock. I normally add it gradually whilst I am blitzing the soup in order to achieve your preferred consistency (thick or thin).
-Blitz the soup until smooth, adjusting the consistency with the remaining stock.
-Taste the soup and season accordingly. For those that are more daring they may wish to add some extra curry paste at this time.
-Garnish the soup with a little chopped coriander and serve immediately.
