Cold wintry weather has descended on Brisbane for the year. You’ve probably noticed my growing number of cosy foods being posted to compensate for the cold chill pervading my home and this city.
This soup was souper quick (te he!) to put together and is an easy option for a work night dinner or a spontaneous houseful of guests. You can add any vegetables you have to hand, double or triple the recipe with ease, but this was my mixture and it created a delicious creamy warming and fragrant soup.
Thai Curried Vegetable Soup
- Approx 4 tbl sp Red Thai Curry Paste (I used Penang Curry)
- 2 carrots
- 2 stalks celery
- 2 parsnips
- 6 medium-sized potatoes
- 3 small or 1 medium sweet potato (kumera)
- 2L water
- 1 can coconut milk
- 1/2 cup coriander (cilantro) stalks
Peel and cut your vegetables all to a similar size. Place into a large pot with all the ingredients except the coconut milk. Simmer on a medium heat for approx 30 minutes or until the vegetables are soft.
Add the coconut milk and simmer on a low heat for a further 5 mins.
Puree until smooth with either a stick or traditional blender.
Serve with fresh chopped coriander. Will make approx 8 serves.
Happy Cooking & Happy Eating,