Vegetable Soup With Coconut Milk - cooking recipe

Ingredients

2 potatoes (2)
500 g pumpkin (0 I like to use butternut pumpkin)
4 carrots
4 parsnips
3 onions
2 teaspoons salt
1 garlic clove
1 tablespoon curry powder
1 (440 ml) can coconut milk (8)

Preparation

Chop all the vegetables roughly and place in a large saucepan.
Add enough water to just cover the vegetables and add the salt and garlic.
Bring to a boil then reduce to a simmer and cook for about 45minutes until the vegetables are soft.
Keep topping up the water to JUST cover the vegetables if necessary.
Stir in the curry powder and mix well.
Remove from heat and puree the mixture. I use a stick blender. Do Not Tip Out The Water!
Stir in the coconut milk and reheat gently.
Enjoy!