Ingredients

Steps

• Heat the vegetable oil in a saucepan and fry the onion, carrot, and parsnip on low heat for five minutes.
• Add the garlic and curry paste and cook for four minutes.
• Stir in the potato, rice, and stock, then season with salt and pepper.
• Simmer the soup for 25 minutes before adding the smoked chicken and peas to cook for five more minutes.
• Blend one third of the soup in a food processor until smooth.
• Return the blended soup to the pan and stir until heated through.
• Serve the soup topped with coriander alongside soured cream and warm naan bread.