Roasted carrot and parsnip soup for $7.60

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