Thai Style Soup
1kg butternut squash/pumpkin/sweet potato/carrots
(or a mixture of any of these) cut into 1cm cubes
1 tbsp vegetable oil
1 onion, chopped
2.5cm piece of fresh root ginger, peeled and finely chopped
1 clove of garlic
4 tsp red thai curry paste
(home made if you know how to make it is best!)
450ml vegetable stock
400ml coconut milk
20g pack fresh coriander, chopped
1. Preheat the oven for 180oC. Place the veg on a non-stick baking tray and season. Roast for 20 minutes, or until tender.
2. Meanwhile, heat the oil in a medium pan and add the onion, garlic and ginger. Cover and sauté for 5 minutes, stirring occasionally. Stir in the curry paste and cook for 1-2 minutes, then add the roasted veg, stock and coconut milk. Cover and bring to the boil, then allow to simmer for 5 minutes. Remove from heat and cool slightly.
3. Puree the soup in a food processor or blender in 2 batches, until smooth. Return to the pan, season to taste and reheat gently, adding a little more stock or boiling water for a thinner consistency if required.
4. Add fresh coriander at the end and stir in before serving. I often add a squeeze of fresh lime juice and tablespoon of greek yoghurt just before serving.