Red Curry Kumara & Carrot Soup

by Ooooby Crew


1 kg kumara, peeled and cut into chunks
1 good-sized carrot (or 2 small), peeled and sliced
400 ml coconut cream
4 C vegetable stock or water
4 T red curry paste
2 T fish sauce


Combine all ingredients in a stock pot on the stove and simmer until the vegetables are tender. Puree with a stick blender or simply mash with a wooden spoon (depends on what consistency you want to achieve).

I'd heard what The Free Company were doing around seasonality, biodiversity and no-dig farming and I was so pleased to see they also had a Veg Club. The quality is top notch including wonderful fresh salad which is a big win in our house.

— Emily

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