Korma Soup with Crispy Bacon and Croutons

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Heat a drizzle of oil in a large pot on medium heat and cook onions for about 4 minutes, until soft. While onions are cooking, peel apple; remove core; roughly chop 1–2cm and set aside. Add garlic, ginger and korma paste to onions and cook a further 1 minute, stirring to combine.
3. Add kumara, butternut, apple, stock and water to pot and bring to the boil on high heat.
4. Once boiling, reduce heat to medium-low, add coconut cream and simmer for 18–20 minutes, until vegetables are very soft.
5. While soup is cooking, finely slice bacon and dice bread 2–3cm. Scatter bacon on first prepared tray and bake for 15–20 minutes, until very crispy. Toss bread with melted butter on second prepared tray and bake (on rack below bacon) for 12–15 minutes, until golden and crispy.
6. Puree soup using a food processor or stick blender, until smooth. Alternatively, mash until veggies have broken down. Stir through fish sauce/salt, and season to taste with salt and freshly ground pepper.
7. Ladle korma soup into bowls and sprinkle over crispy bacon and half the croutons. Garnish with parsley.