Heat oil in large saucepan over medium heat.
Add red curry paste & heat until fragrant before throwing the veggies in.
Cook, stirring, for about 5 minutes then add the stock and bring to the boil.
Cover & simmer for about 20 minutes until the veggies are tender.
Allow to cool a little and then puree (in batches if necessary).
Before serving add the coconut milk & gently reheat.
Serve with lime wedges.
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