Mulligatawny soup – Food & Home Magazine

Ingredients

• 45ml (3 tbsp) olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 parsnips, diced
• 1 potato, peeled and diced
• 45ml (3 tbsp) red curry paste
• 100g passata
• 800ml beef stock, hot
• salt and freshly ground black pepper, to taste
• 100g basmati rice, cooked
• a handful of fresh coriander, chopped, to serve