Spicy Pumpkin, Carrot & Sweet Potato Soup.
This is a great recipe for “what’s left in the fridge” just before your next food shop. It’s delicious, hearty and perfect on a cold night, especially if your feeling a little under the weather!
1 small Butternut Pumpkin – diced
1 medium Sweet Potato – diced
4 Large Carrots – chopped
1 Onion – roughly chopped
1 clove garlic – minced
1 heaped teaspoon minced ginger
1 heaped teaspoon minced chilli (or fresh)
1 heaped tablespoon Thai red curry paste
1 tablespoon curry powder
1/4 cup fresh coriander
1 tin coconut milk
1 litre vegetable stock
Salt & Pepper
Heat a generous glug of olive oil in a heavy based saucepan. Add the onions and cook till fragrant. Add in the garlic, ginger and cook until tender.
Add in the vegetables all at once and allow to slightly caramelise with with olive oil and onion mixture on a medium heat for about 7 minutes.
Add in the Curry powder, curry paste and the coconut milk. Combine well and cook for an additional 5 minutes.
Add in the stock, reduce the heat to a simmering roar and cover the soup with a lid until all the vegetables have softened and are ready for a blitz and the liquid has reduced by 1/3 (approximately 20 minutes)
When the vegetables are ready, turn off the heat, add in the fresh coriander and blitz with a stick blender until thick and smooth. Taste… then add salt and pepper to your liking.
Serve with some crusty bread, a swirl of cream and some finely chopped coriander or parsley.