Turnip,Ginger & Coconut Soup

1 kg turnips, chopped & sliced

1 large thumb of ginger, chopped

4 red onions, chopped

6 cloves garlic, chopped

50 ml olive oil

1 medium red chili

1 tsp turmeric or saffron threads

1 ½ tsp medium curry powder

2 tins coconut milk

500ml vegetable stock

Thai fish sauce

Handful fresh coriander leaves

·      Heat the oil and fry the chili and spices over a high heat, stirring continuously to prevent them from burning.

·      Add onions and cook for 3 minutes.

·      Add the remaining vegetables.

·      Turn down the heat and simmer for 10 minutes.

·      Add the coconut milk and stock and cook for 30 minutes, until vegetables are soft.

·      Cool and liquidize until smooth.

·      Reheat and just before serving, add the fish sauce and coriander leaves (chopped).