We used an Indian korma paste as the flavour base for this soup, however the vegetables are so versatile that most common curry pastes you have in your fridge will work just as well. For example, if you use a Thai red curry paste or a panang paste, then use 1 -3 tablespoons to suite your taste buds. Curry powder or dried spice (e.g. ground coriander and ground cumin) can be yummy too – if you’re trying this then use 1 – 2 tablespoons to suit your taste. If it turns out spicier than you expected, serve with a dollop of natural yoghurt or sour cream.
Butternut and Kumara Curry Soup
Prep time: 20 minutes
Cook time: 30 minutes
3 tablespoons oil (e.g. peanut, olive, sunflower)
2 onions, finely chopped
2 cloves garlic, minced
2 teaspoons finely grated ginger
1/3 cup korma paste, 1 -3 tablespoons spicier Thai paste (e.g. panang, Thai red) OR 1 – 2 tablespoons curry powder
2-3 cups peeled and 1–2cm diced orange kumara
2-3 cups peeled and 1–2cm diced butternut
2 apples, peeled, cored and roughly chopped
2 cups chicken or vegetable stock (made from powder)
3 cups water
1 cup coconut milk
250g streaky bacon
Toast or croutons
¼ cup chopped coriander, to serve
Preheat oven to 220°C. Line one large oven tray with baking paper.
- Heat oil in a large pot on medium heat. Fry onions for 4–6 minutes, until soft but not coloured. Add garlic, ginger and korma/Thai paste or curry powder and fry for a further 1 minute. Add kumara, butternut, apples, stock and water and bring to the boil on high heat. Once boiling, reduce heat to medium to low, add coconut milk and simmer for 18–20 minutes, until vegetables are very soft.
- While soup is cooking, finely slice bacon. Scatter on one of the prepared trays and bake until very crispy, about 10-15 minutes.
- Puree or mash soup until smooth and season to taste with salt or fish sauce and freshly ground pepper.
To serve, ladle soup into bowls and sprinkle over bacon, croutons and coriander.