- 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.