This simple vegetarian soup packs a punch of spicy curry flavour.
- Melt butter in a large saucepan over medium heat. Add onion. Cook, stirring often, for 5 minutes or until softened. Add curry paste. Cook for 30 seconds or until fragrant. Add cauliflower, potato, stock and 2 cups cold water. Stir to combine. Simmer, partially covered, for 25 minutes or until vegetables are tender. Remove from heat.
- Using a stick blender, carefully blend soup until smooth.
- Return to heat. Stir in cream. Cook for 5 minutes or until heated through. Divide soup between bowls. Drizzle with extra cream and sprinkle with coriander. Serve with naan bread.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set