Mulligatawny soup

Method

1. Heat the oil in a large pan over a medium heat and sauté the onion for 5 minutes until beginning to soften. Stir in the chopped vegetables and cook for a couple of minutes, then stir through the curry paste, tomato purée and stock.
2. Bring to the boil and simmer gently for 10-15 minutes, stirring occasionally until the vegetables are tender. Using a stick blender, whizz the soup until smooth.
3. Stir through the rice and simmer for 5 minutes until the rice is heated through and the flavours have combined. Season to taste, then divide between two bowls. Top each with a good dollop of yogurt and a fresh coriander sprig.