The Plant-Based Community Cookery School
The Plant-Based Community Cookery School
A delicious and creamy soup which can also be eaten a a curry by using less liquid.
Serves 4
300 grammes chopped pumpkin or squash
100 grammes carrots
400 millilitres coconut milk
150 millilitres low salt vegetable stock
Half a handful of peanuts
2 tablespoons thai green curry paste
2 fresh or dried bay leaves
1: Chop the pumpkin and carrots into chunks and place in a saucepan.
2: Add 500 millilitres water to the pan and bring to the boil.
3: Reduce the heat to medium-low and simmer until almost all the water has gone.
4: Add the vegetable stock, curry paste and bay leaves and simmer for another 5 minutes.
5: Toast the peanuts over a medium heat until they turn golden.
6: Add the coconut milk and simmer until the mixture is warmed through.
7: Sprinkle toasted peanuts on top to serve and enjoy!
