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Coconut Curry Vegetable Soup

A blended Korma flavoured vegetable soup
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.