Hearty Autumn Soup

Ingredients

  • 4 peeled potatoes

  • 1 peeled sweet potato

  • 200g pumpkin

  • 3 garlic cloves, minced

  • 15 g ginger, minced

  • salt

  • pepper

  • olive oil

  • 15 g Red Thai Curry Paste

  • 1.5 L vegetable stock

  • Yoghurt Herb Dip

Method

Makes 6 serves 

  1. Cut the peeled potatoes, sweet potato and pumpkin into medium sized cubes

  2. In a large soup pot, add 1 Tbsp olive oil and fry the garlic and ginger until fragrant and slightly golden.

  3. Add the Red Thai Curry Paste and fry for approximately 30 seconds

  4. Add potatoes, sweet potato and pumpkin

  5. Add vegetable stock. Close lid on pot and cook on medium heat until potatoes are soft.

  6. Add salt and pepper to season.

  7. Blend soup

  8. Serve soup into bowls and garnish with a swirl of the Yoghurt Herb Dip