Lunch

Spiced roasted carrot and parsnip soup

roasted carrot and parsnip soup

Serves 4

Prep

10M

Cook

50M

Total

1H

Women's Weekly Food

Ingredients

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

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.

Women's Weekly Food