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Recipe

Spiced roasted carrot and parsnip soup

Jun 29, 2012 2:00pm
  • 10 mins preparation
  • 50 mins cooking
  • Serves 4
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Ingredients

Spiced roasted carrot and parsnip soup
  • 750 gram carrots (6 medium), peeled, chopped
  • 2 parsnips, peeled, chopped
  • 1 leek, trimmed, washed, chopped
  • 2 tablespoon olive oil
  • 1 tablespoon red curry paste
  • 1 litre chicken stock
  • 400 millilitre can coconut milk
  • 2 teaspoon fish sauce
  • 1/3 cup chopped coriander
  • naan bread, to serve

Method

Spiced roasted carrot and parsnip soup
  • 1
    Preheat oven to hot, 200°C. Line a large oven dish with baking paper.
  • 2
    Place vegetables and half oil into prepared pan, tossing to coat. Bake, 35-40 minutes, until tender.
  • 3
    Heat remaining oil in a large saucepan on medium. Add curry paste and cook, stirring, 1 minute, until fragrant.
  • 4
    Stir in roasted vegetables, stock, coconut milk and fish sauce. Bring to boil. Reduce heat to low. Simmer, 10 minutes.
  • 5
    Using a hand blender, puree soup until smooth. Season to taste. Top with coriander and serve with naan bread, if you like.

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