Coconut Curried Vegetable Soup

This is my go to last minute soup which I cook in the Thermomix and it is all done in 30 minutes, from preparation to bowl. I use whatever vegetables I have on hand so it is a great way of cleaning out the vegetable crisper, I usually have all or some of the following; pumpkin, sweet potato, zucchini, broccoli, carrot, potato, cauliflower, parsnip, onion etc.

I have made this in the slow cooker and on the stove top and it works a treat, on the stove top it will take a similar amount of time as the Thermomix then blitz until smooth, in the slow cooker it will cook away for a few hours then all you need to do it blitz it until it is smooth. I use a Korma curry paste but you can use your favourite curry paste.

Coconut Curry Vegetable Soup

A blended Korma flavoured vegetable soup

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Soup

Ingredients Method Notes

Ingredients

  

• 1/2 Brown Onion, peeled and cut in 4
• 1 Carrot, cut in 6-8
• 200 gm Pumpkin, peeled and cut in chunks
• 200 gm Sweet Potato, peeled and cut in chunks
• 1 Zucchini, cut in chunks
• 1 Parsnip, cut in 4-6
• 1 Potato, peeled and cut in 4-6
• 1-2 Tbsp Curry Paste, I use Korma style
• 1 Small Can Coconut cream or milk
• 1 Lt Stock, Vegetable or Chicken
• Pinch Salt
• Pinch Pepper

Method

 

1. Place all ingredients in a large saucepan, cover with lid and bring to the boil.
   
2. Reduce heat to a simmer and cook 20-25 minutes, or until the vegetables are soft.
   
3. Puree using a blender or a stick blender until smooth.
   
4. Serve with your favourite bread or garlic bread.
   

Thermomix Instruction

1. Place all ingredients in the bowl covering with stock making sure you don't go over the maximum level.
2. With lid on and MC in place cook 20 min/100C/speed 1.
3. With lid on and MC in place blend 1 min/speed 5-9, increasing speed gradually from speed 5 to speed 9.

Notes

I don’t really worry too much about the variety of vegetables, I just use whatever I have on hand.

Use your favourite curry paste in this recipe.

I freeze a couple of single serves for a quick lunch or dinner.