Ingredients
50 g rice bran oil
2 onions, fine chopped
½ tsp SIDS CRAZY SALT
1 tbsp curry powder
2 stalks celery, chopped
4 parsnips, peeled & chopped
2 white carrots, peeled & chopped
2 potatoes, peeled & chopped
1½ litres home made vegetable stock
2 Bay leaves
SIDS SALT & PEPPER to taste
¼ roasted orange capsicum, chopped
coriander leaves
desiccated coconut
yoghurt and ciabatta to garnish
Directions
Melt butter in a large pan and cook garlic and onions for 5 minutes until softened then add curry powder, SIDS CRAZY SALT and stir for 1 minute. Add celery, parsnip, carrot and potatoes and stir. Add stock and bay leaves then bring to the boil and simmer, covered, for 30 minutes until veges are soft.
Remove and discard the bay then blitz the soup with a stick blender until smooth. Season with SIDS SALT & PEPPER to taste.
Ladle into bowls and garnish with capsicum, coriander, coconut, yoghurt and ciabatta.
