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  • 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
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    Method

    • 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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