• 1 small onion
  • 1 large sweet potato
  • 2 medium carrots
  • 1 teaspoon Thai curry paste
  • 1 litre of vegetable stock (I used Bouillon powder)
  • Small bunch of fresh corriander
  • Teaspoon of Olive oil and a knob of butter


  • STEP 1
    Finely chop the onions. Add the olive oil and butter to a large saucepan and gently fry onions for a few minutes.
  • STEP 2
    Peel and chop the carrots and sweet potato into even chunks, about an inch cubed. Add to the saucepan with the onions.
  • STEP 3
    Add the stock and Thai curry paste and bring to a simmer. Cook for about 45 mins to an hour or until veg are soft.
  • STEP 4
    Add the fresh coriander and Liquidise.

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