Thai, Carrot, Parsnip, Pumpkin and Potato and Leek Soup

Ingredients

• 2 large carrots
• 1 large parsnip
• 1/4 blue pumpkin
• 1 large potato
• 1 leek or red onion
• 2 cloves garlic
• salt and pepper
• 1 – 3 tbsp red thai curry paste
• 1 small tin of coconut milk
• olive oil for cooking – about 2 tbsp

Method

1. Slice your carrots into fine pieces – important as carrots take longer than other veggies to cook so they need to be thinner.
2. Cut up your parsnip, pumpkin, and potato into smallish chunks all about the same size.
3. Slice up your leek to just past the end of the white bit or dice your onion.
4. Peel and slice up the garlic.
5. Fry the leek/onion and garlic for a minute or so in olive oil.
6. Add the veggies, cook over a medium to high heat, turning often with a flat blade wooden spoon, turning will stop them sticking and burning in the pan. You can add a bit of water to help them not to stick but you want the veggies to have a brown coating – An alternative is to roast them in the oven.
7. Once the veggies are cooked through add the curry paste, stir the curry paste through the veggies.
8. Add the coconut milk.
9. Blend together until you have a consistency you like, you may need to add a bit of water or milk if it is too thick.
10. Serve with coriander and crunchy bread.  YUM