Ginger Asparagus Carrot Surprise Soup

Serves 4

Ingredients
1 traditional bundle of asparagus (1lb)
1lb of baby carrots
1lb of potatos
1/2 cup diced mushrooms
4-5 ounces of peas
1 can of coconut milk
1 oz of ginger
Curry paste (heat according to taste)

Directions
Wash the asparagus and carrots, then simmer together until ready/soft. They need to be cooked for blending and frying.
Do the same for the potatoes in a separate pot. You may like to keep the skins on.
Put them into a blender with the ginger which has been skinned and chopped into small pieces.
Add a little of the stock the carrots and asparagus simmered in, in order for the blades to reach everything.
Add the coconut milk.
Blend again thoroughly.
Put contents into a large pot and simmer on lowest heat.
Stir in 2 tablespoons of curry paste.
Add peas.
While the soup is simmering on a low heat, pan fry / stir fry the mushrooms. Once the mushrooms are “sealed”, add a tablespoon of curry paste into the pan/wok along with a little of the vegetable stock. Once the mushrooms are covered in the paste, add the potatoes and stir them in. Continue stirring until everyone is covered in the flavor.
When the mushrooms and potatoes have been sufficiently pan/stir fried, add them to the soup.
Simmer for another 20 minutes on a low heat.
Serve. Salt/pepper to taste.