Ingredients (serves about 4 people):
I red onion, thinly sliced
2-3 garlic cloves
1 small butternut squash, peeled and cubed
1 red pepper
1 parsley root, peeled and cubed
1 carrot, peeled and cubed
1 tbsp of red curry paste
1/2 can of chickpeas
Gently sauté the onion, then add the garlic. Add the vegetables after about 5 minutes. Cover with water and add the curry paste. Cover and simmer for half an hour.
When the vegetables are cooked, purée the soup until it is very smooth. Add some coconut milk to taste, 2 or 3 tablespoons of lime juice and the chickpeas. Simmer gently for another 5 minutes. Season to taste – I added a splash of soya sauce – and serve.
Option: sprinkle with chopped cilantro just before serving.