RED CURRY SOUP WITH RICE

In autumn, the sun strengthens the warm colours of the leaves and sometimes I have the impression that the trees are burning. It got cozy and romantic in my garden - the perfect atmosphere for cooking the warming curry soup with rice.

Ingredients:

• 100g leek
• 250 g carrot
• 150 g of red bell pepper
• 2 teaspoons of red curry paste
• 1 liter of vegetable broth
• 250 ml coconut milk
• lemon
• sprouts or other greens
• 1/2 cup of dry rice

Instructions:

1. Cook rice according to the recipe on the packaging (I used basmati rice).
2. Cut the leek into rings, carrots into sticks and pepper into cubes.
3. Pour a few tablespoons of olive oil into the pot.
4. Add leek, carrots and red bell pepper.
5. Add red curry paste and stir.
6. Cover by lid and cook for 5 minutes.
7. Pour the vegetable broth and cook 10-15 minutes until the vegetables are soft.
8. Pour coconut milk and stir.
9. Wait for the soup to boil again and set aside.
10. Make a rice castle on a plate.
11. Pour the soup.
12. Decorate with a slice of lemon and sprouts.