Spicy root soup

I think I need some good old fashioned comfort food, so I am going to try this later, it was on GMTV this week and looks like just what the doctor ordered.

Ingredients

2 tablespoon olive oil

**2-3 tablespoons korma or balti curry paste**

2 small onions, chopped

1 tsp mustard seeds (optional)

1 tsp cumin seeds (optional)

2 leeks, chopped

3 carrots, peeled and chopped

2 medium potatoes, peeled and chopped

2 parsnips or 1 small celeriac, peeled and chopped

1.2l vegetable stock,

200ml natural yogurt or double cream, plus extra to serve

Method

1. Heat 2 tbsp of the oil in a large pan, add half the onions and fry until just starting to colour. Add the curry paste, mustard and cumin seeds for the last minute of cooking. Add vegetables and stir until well coated. Pour in the stock and bring to the boil. Reduce the heat, partly cover and simmer for 30 mins, until the vegetables are tender.
2. Purée the soup in batches, then return to the pan and stir in the yogurt. Taste and add salt, if necessary. Reheat gently, then ladle into bowls and top each with a spoonful of yogurt or cream.

**I have to say that this was the most yummy soup, BUT I didn't use 3 Tablespoons of curry paste, I used 3 teaspoons and it was just right, it was spicy but even Abi ate it.**