Caribbean Curried Corn & Squash Soup
Brighten up your lunchtime with this simple veggie soup that’s full of the flavours of the Caribbean. If you like things a little spicier drop in a whole scotch bonnet chilli with the stock. Serve with warmed bread.
Heat the oil in a large saucepan over a low-medium heat, add the onion cook for 8-10 minutes. Add the garlic and cook for another minute or two. Increase the heat to medium, add potato and squash and cook for 5 minutes until they begin to brown. Stir in the lentils, curry paste and stock. Bring to a boil, then simmer for 10 minutes.
Add the coconut milk and corn cob slices. Season and simmer for 10 minutes. Stir in the frozen corn and cook for another 5 minutes or until the corn is tender. Check for seasoning.
Serve and sprinkle with sliced spring onion, chilli and thyme.
Tip: If you prefer a thicker soup – remove the corn cob and blend half of the soup until smooth, return back to the pan with the sweetcorn slices to mix and reheat with the unblended soup before serving.
*Our Caribbean Creations range is available from selected Tesco stores and from Tesco online.
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1-2 fresh corn cobs, cut into 2cm slices
- 250g waxy potatoes, diced
- 200g butternut squash, peeled, deseeded, diced
- 100g red lentils
- 1 x sachet of Ainsley Caribbean Mango Curry Paste*
- 1 litre vegetable stock
- 1 x 400ml tin coconut milk
- 180g frozen sweetcorn
- sliced spring onion, chopped chilli and thyme sprigs, to garnish