Thai Spiced Potato, Pumpkin and Coriander Soup
SERVES: 6
INGREDIENTS
- 1 tbsp vegetable oil
- 2 tbsp red curry paste
- 1 large brown onion, peeled and diced
- 1 clove garlic, crushed
- 750g pumpkin, peeled, deseeded and diced
- 750g Spud Lite potatoes, peeled and diced
- 1 litre vegetable stock
- 400g tin lite coconut milk
- 4 kaffir lime leaves, bruised
- juice and zest of a lime
- 1 tbsp fish sauce
- 1/3 cup chopped coriander
METHOD
Step 1 – Begin Soup
Heat oil in a large saucepan over a low heat. Add curry paste and cook for 2 minutes or until aromatic. Add onion, stirring to combine. Cover and cook for 10 minutes or until soft.
Step 2 – Add Ingredients
Add pumpkin, potato and stock, coconut milk and kaffir lime leaves, bring to the boil, then reduce heat to a simmer. Cover and cook for 30 minutes. Remove from heat and remove kaffir lime leaves.
Step 3 – Blend Soup
Add lime juice, fish sauce and ¾ of the coriander. Using a stick blender, puree mixture until smooth. Check seasoning and adjust accordingly using fish sauce, lime juice and sugar (if required).
Step 4 – Serve Soup
Your soup is now ready to eat, enjoy!
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