Ingredients

Instructions

  1. Peel and chop vegetables into bite size pieces.
  2. Warm oil in pot, add Red Thai Curry Paste, sauté onion and leek until soft (about 2 to 3 minutes), add other vegetable and stir for another minute of two.
  3. Add chicken stock and bring to the boil, turn down to a simmer and cook for 40 to 45 minutes.
  4. Let cool then either blend in a blender or food process or use a stick blender to smooth out.
  5. Serve with a dollop of cream or sour cream if desired.