A warm and spicy soup with delightful flavors of Thailand. If you don't have curry paste at home, you can also season it with sriracha.
Ingredients
- 1 clove garlic
- 1 x chives
- ½ x yellow onion
- 2 x carrot
- ½ x parsnips
- 1 tsp red curry paste
- 1 x vegetable bouillon
- 5 dl water
- 1 dl coconut milk
- 1 handful leaf parsley
Method
- Mince the garlic, the white part of the spring onion, and onion. To a pot, heat olive oil or neutral cooking oil and sauté the onion until softened.
- Chop carrots and parsnip into pieces and add them to the pot. Let them sauté with the onion for a couple of minutes.
- Add red curry paste. Alternatively, use the desired amount of sriracha.
- Add vegetable bouillon and water, then bring it to a boil. Let the vegetables simmer for 20 minutes, stirring occasionally.
- Add coconut milk and use an immersion blender to blend the soup until smooth.
- Season with salt and pepper. Top the soup with fresh flat-leaf parsley before serving. Fresh cilantro also pairs well with this soup.
- Optionally, serve the soup with good bread. It's delicious to toast a slice in a pan with oil, butter, garlic, and salt.
