Ingredients
Method
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, 35-40 minutes, until tender.
3.Heat remaining oil in a large saucepan on medium. Add curry paste and cook, stirring, 1 minute, until fragrant.
4.Stir in roasted vegetables, stock, coconut milk and fish sauce. Bring to boil. Reduce heat to low. Simmer, 10 minutes.
5.Using a hand blender, puree soup until smooth. Season to taste. Top with coriander and serve with naan bread, if you like.
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