Roasted carrot and parsnip soup for $7.60

Serving size: Serves 4
Cooking time: Less than 60 minutes
Special options: Low cost / value
Course: Lunch, Main
Favourite flavours: Soup
Convenience recipes: Budget

Feed 4 for $10 or less with the Woman's Day budget weekday meal planner!

INGREDIENTS

750g carrots (6 medium), peeled, chopped
2 parsnips, peeled, chopped
1 leek, trimmed, washed, chopped
2 tablespoons olive oil
1 tablespoon red curry paste
1 litre chicken stock
400ml can light coconut milk
2 teaspoons fish sauce
1/3 cup chopped coriander
Naan bread, to serve

METHOD

Preheat oven to hot, 200°C. Line a large oven dish with baking paper.
Place vegetables and half oil into prepared pan, tossing to coat. Bake for 35-40 minutes until tender.
Heat remaining oil in a large saucepan on medium. Add curry paste and cook, stirring, for 1 minute, until fragrant.
Stir in roasted vegetables, stock, coconut milk and fish sauce. Bring to boil. Reduce heat to low. Simmer for 10 minutes.
Using a hand blender, puree the soup until smooth. Season to taste. Top with coriander and serve with naan bread.

Top tip
This soup freezes well, so make double quantity and freeze half for a later meal.

For our full budget weekday meal planner and shopping list, see this week's Woman's Day (on sale April 20).

MESSENGER