A healthy and heart warming Thai Vegetable Soup with plenty of flavour and subtle heat.
Method (Serves 4)
Preparation: 15 minutes Cooking Time: 35 minutes
Using your Russell Hobbs food processor, chop the pumpkin, carrot, onion, pepper and sweet potato, taking care not to overload.
Heat the olive oil and butter in a large saucepanpan, cook the garlic, ginger and dried chilli flakes for 2 minutes then add the curry paste. Cook, stirring, for 2 minutes until frangrant. Add the chopped vegetables and cook gently for five minutes, stirring.
Stir in the chopped tomatoes, palm sugar and fish sauce, bring to the boil and then add the warm vegetable stock. Simmer for 30 minutes until the vegetables are tender. Leave to cool for 30 minutes before blending.
Puree the soup in your Russell Hobbs blender until smooth and creamy. Return to a clean saucepan and bring to the boil stirring in the coconut milk, season to taste, stir thoroughly and finish with the lime juice. Taste to adjust seasoning.
Serve garnished with chopped corriander, spring onion and chilli.
1 tbs olive oil
200g pumpkin, peeled and de-seeded
1 carrot, peeled
1 onion, peeled
1 red pepper, deseeded
1 large sweet potato, peeled
400g can diced tomatoes
3 tbs Thai red curry paste
1 clove garlic, crushed
2cm fresh ginger
1/4 tsp dried chilli flakes
1L vegetable stock, warmed
1 tbs palm sugar
2 tsp fish sauce
200ml can coconut milk
1 lime, juiced
Garnish with fresh coriander, sliced spring onion and red chilli