CURRIED PUMPKIN & RED LENTIL SOUP
Prep 15 mins | Cook 45 mins | Serves 6
2 tsps vegetable or sun ower oil
1 onion, chopped
2 cloves garlic, crushed
⅓ cup korma curry paste
1kg pumpkin, chopped
3 carrots, chopped
500g oury potatoes (such as coliban),
2 large vegetable stock cubes
1.75 litres (7 cups) boiling water 270ml can coconut cream
½ cup dried red lentils ⅓ cup coarsely chopped
3 naan breads, cut in half,
heated, to serve
1. Heat oil in a large heavy-based saucepan over moderate heat. Cook and stir onion for 2 mins or until soft. Add garlic and curry paste; cook and stir for 30 secs or until fragrant. Add pumpkin, carrot and potato; cook and stir for 2 mins or until well combined. Add crumbled stock cubes and boiling water. Bring to the boil. Reduce heat; simmer, covered, for 30 mins or until pumpkin is tender. Remove from heat.
2. Using a stick blender, puree soup until smooth. Bring to the boil over moderate heat. Add coconut cream and lentils. Reduce heat; simmer, uncovered, for 8 mins or until lentils are tender. Season.
3. Top soup with coriander and pepper. Serve with bread.