1. Heat the oil in a lidded, non-stick saucepan, add the curry paste and garlic; and stir over low heat for 1 minute.
2. Add the stock and stir to combine, then add the rest of the ingredients and bring to a simmer over medium-high heat.
3. Turn the heat down, put the lid on and cook for 40–50 minutes
4. Remove half or all the soup from the pan according to taste and puree in an electric blender. Return the soup to the pan and reheat gently to serve 

Cooking Tips

• By blending only half the quantity, you get a nice thick soup, which is still chunky.

Ingredients

• 5ml Vegetable or olive oil
• 5g Mild curry paste
• 1 Piece Garlic, peeled and crushed
• 1 Piece Vegetable stock
• 3g Medium onion
• 2g Dried red lentil
• 1g Medium carrot, peeled and chopped
• 1g Small potato or parsnip, peeled and chopped
• 1g Medium steak celery
• 1g Tomato pure