Ingredients

Steps

• Heat oil in a large saucepan and soften onions for 4 minutes.
• Add carrots, parsnip, potato, rice, and lamb then cook for 1 minute.
• Stir in curry paste and 1.2 litres of vegetable stock.
• Season with salt and pepper then bring to a boil.
• Reduce heat and simmer covered for 30 minutes until vegetables are tender.
• Pulse with a hand blender to partially purée the soup.
• Stir in chopped coriander and garnish with extra leaves.
• Serve the soup in warm bowls with naan bread.