Mellow Yellow Fall Soup

• onion↗1

  peeled and chopped

• fresh ginger1 teaspoon

  finely chopped

• vindaloo curry paste↗1 teaspoon
• turmeric↗1 teaspoon
• sesame oil↗1 teaspoon
• yellow squash↗500 g

  chopped

• potatoes↗200 g

  peeled and chopped

• yellow peppers↗2

  seeded and chopped

• chicken, miso or vegetable stock↗1 liter
• coconut milk↗1 cup
• chives or coriander

  finely chopped, to garnish

Step-by-step instructions

1. 1

   In a heavy-based pan, cook onion, ginger, curry paste and turmeric until onion is soft.

2. 2

   Add sesame oil, vegetables and stock.

3. 3

   Bring to the boil, cover and simmer for 20 to 30 minutes or until vegetables are soft.

4. 4

   Puree soup.

5. 5

   Stir in the coconut milk.

6. 6

   Serve garnished with chives or coriander.