Recipe

Thai Style Roast Pumpkin And Carrot Soup Recipe

	Jeef_boner / All my dishes 7 months, 1 week ago A rich soup ideal for making a dinner party starter impression or as a great evening feed for two. Add fresh chilli at step 3 for some extra kick! It's the roasting of the pumpkin and carrot that gives this soup an extra dimension and that "wow!" factor... More Prep:15m Cook:60m Servings:4	Jeef_boner
	thai vegetarian soup cheap colorful tasty

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Ingredients

2 good size carrots, peeled and coarsely chopped

1/2 small pumpkin (or one butternut squash), skinned and coarsely chopped

1 small onion, chopped

2tbsp peanut oil*

2 cloves garlic, minced (or equivalent from a jar)

2 tbsp fish sauce**

1 pint vegetable stock

1 small tin coconut cream***

1 good handful (about a cup after chopping) fresh coriander (cilantro), chopped

salt and pepper to taste

* substitute rice bran oil for nut allergies

** - or soy sauce if you can't get fish sauce

*** - or if using powder make up about 4fl.oz.

Directions

Coat carrots and pumpkin in 2/3 of the oil and roast in a hot oven for 30 minutes

meanwhile sweat off onion in the rest of the oil in a heavy base saucepan

add garlic, carrot and pumpkin to onion and fry a little longer

add fish sauce stock and coconut cream - liquid should end up just covering vegetables so don't be afraid to add/substract to make this so.

bring up to boil before simmering for 15 minutes or so to combine flavours (the longer the better, but it doesn't really matter as long as you don't let it boil dry!)

add 1/2 coriander, salt and pepper, stir

use your kitchen blender to pulverise everything!

add balance coriander, stir and serve (I serve with garlic bread)

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