In days gone by I spent rather less time on this site, and rather more time on food forums, where there was an oft used phrase of “fridge bottomy” to describe a delicious dish made with all those odds and sods found at the bottom and back of the fridge, most often made the day before you go shopping.
It always gives me great delight when I manage to use several things up in a dish, and this one is no exception. Carrots, parsnips and half a dreaded swede. Half a tin of coconut milk and the dregs of a jar of Thai curry paste. Served with the last of my homemade butter spread onto the last slice of root vegetable bread, found at the back of the freezer. Things could have only been more satisfying had I finished the red lentils too.
This is a very adaptable soup, use that ingredients you have. I find that the curry and spice tempers the natural sweetness of the parsnip. If you are making this for vegetarians do check the jar of Thai curry paste – many of them contain shrimp, which often catches people out unless they are looking out for it.
Recipe: Root Veg & Lentil Thai Coconut Soup
Serves around 8
2 medium onions
2 tbs oil
Wedge of swede (rutabaga)
2 tbs red or yellow Thai curry paste (add more or less to taste)
Mug full of red lentils
1/2 tin of coconut milk or 4 tbs coconut milk powder
Vegetable stock – 1 – 2 pints
Salt & Pepper to season
Peel and roughly chop the onions and fry in the oil until golden. Meanwhile peel and chop the vegetables. Add the root vegetables and curry paste, stir and fry for a few minutes.
Add the lentils, coconut milk & stock – enough to cover everything – and bring to a gentle simmer. Cover and cook for about 20 mins until vegetables are soft.
Blend, thinning with water if needed.
Tastes better having been cooled and reheated, and freezes well.
There seem to be a myriad of food bloggers events that I can send this to!
Thirdly, Love Lock with Soups over at Sweet Karam Kapi.