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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A sweet spicy soup, perfect for cold winter days. Don't worry about chopping the vegetables as they will be blended .. so a rough chop will do Ingredients:
2 tablespoons sunflwer oil |
2 onions, sliced |
2 parsnips, chopped |
4 carrots, chopped |
1 celeriac, chopped (600g) |
250 g floury potatoes |
2 tbso korma curry paste |
7 cups vegetable stock |
500 g greek yogurt |
fresh coriander, chopped |
Directions:
1. Heat oil in a large pan, then fry the onions solowly until soft and lighlty browned, about 7 minutes.
2. Stir in all the vegetables and mix well for a minute. stir in curry paste to coat vegetables.
3. Add stock, bring to the boil, stir the simmer for 20 minutes or until the vegetables are cooked.
4. puree in a blender and season.
5. to finish. reheat the saoup and add half the yogurt, ladle into soup bowls, place a swirl of yogurt on top and scatter some coriander on top.
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