Sunday, 14 December 2014

Soup to Thai for


  • ½ – 1 tbsp Thai red curry paste (I like Volcom)
  • 1 leek or onion
  • 500gm pumpkin
  • 2 carrots
  • ½- 1 sweet potato
  • ½- 1C split red lentils (rinsed)
  • 1 ½ litre water or stock
  • 100ml coconut milk (or to taste)

Soften the onion/ leek over gentle heat. Add curry paste. Sauté until flavour releases.  Add remaining
veg, lentils and water/stock. Bring to high simmer, then reduce heat and simmer gently for 20mins.
Blend with handheld mixer or blender. Add as little or as much coconut milk as desired.
Garnish with fresh chopped coriander.