A taste of the Orient. A healthy soup with plenty of flavour.
1 tbsp/15ml Extra Virgin Olive Oil
½ oz/15g Butter
½ Medium Butternut Squash, peeled, deseeded (you should have approx 225g/8oz)
1 Medium Carrot, peeled
1 Medium Onion, peeled
1 Red Pepper, deseeded
1 Small Sweet Potato, peeled (approx 175g)
1 x 400g Can Chopped Tomatoes
1 ½ tbsp Red Thai Curry Paste
1 Garlic Clove, crushed
½"/1.5cm Piece of Fresh Ginger
¾ pt/450ml Good Vegetable Stock
1 x 200ml Can Coconut Milk
½ pt /285 ml Milk
1 Lime, juiced
Chopped Coriander, Spring Onion and Red Chilli to Garnish
Method (Serves 6)
Chop the butternut squash, carrot, onion, pepper and sweet potato using a Russell Hobbs mini chopper, taking care not to overload.
Heat the olive oil and butter in a large pan, add the chopped vegetables and red pepper, allow to cook gently for five minutes.
Add the curry paste, ginger and garlic and mix, coating all the vegetables with the paste; allow to cook for a further two minutes.
Stir in the chopped tomatoes bring to the boil and add the hot vegetable stock, simmer for around 20 minutes until the vegetables are tender.
Puree the soup in a Russell Hobbs jug blender until smooth, return to a cleaned pan and bring to the boil stirring in the coconut milk and cow’s milk, season to taste with the Russell Hobbs Allure salt and pepper grinder, stir thoroughly and finish with the lime juice.
Serve garnished with chopped coriander, spring onion and chilli.