Enjoy this recipe from meal creator and delivery service, My Food Bag.
Preheat oven to 220°C. Line two large oven trays with baking paper.
Heat oil in a large pot on medium heat. Fry onions for 4–6 minutes, until soft but not coloured. Add garlic, ginger and korma paste and fry for a further 1 minute. Add sweet potato, butternut, apples, stock and water and bring to the boil on high heat. Once boiling, reduce heat to medium to low, add coconut milk and simmer for 18–20 minutes, until vegetables are very soft.
While soup is cooking, finely slice bacon and chop naan into 2–3cm cubes. Scatter bacon in one of the prepared trays and bake until very crispy, 15-20 minutes. Toss bread with sesame seeds and olive oil in other prepared tray and bake for 10–12 minutes, until light brown and crispy.
Puree or mash soup until smooth and season to taste with salt or fish sauce and freshly ground pepper.
Ladle soup into bowls and sprinkle over bacon, sesame naan croutons and coriander.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Nutritional Info per serve:
Energy- 2915kJ (688kcal)
For more info about My Food Bag, go to www.myfoodbag.com.au.
Trending This Week