Created by ImPat on September 8, 2014
Step 1: Peel and chop vegetables into bite size pieces.
Step 2: Warm oil in pot, add Red Thai Curry Paste, sauté onion and leek until soft (about 2 to 3 minutes), add other vegetable and stir for another minute of two.
Step 3: Add chicken stock and bring to the boil, turn down to a simmer and cook for 40 to 45 minutes.
Step 4: Let cool then either blend in a blender or food process or use a stick blender to smooth out. Though I do leave some chunky bits.
Step 5: Serve with a dollop of cream or sour cream if desired.