Heat the vegetable oil in a heavy-based saucepan and gently fry the onion, carrot and parsnip on a low heat for five minutes, or until softened.
Add the garlic and curry paste and cook for a further 3-4 minutes.
Add the potato, rice and stock. Season with salt and freshly ground black pepper.
Bring to the boil, then reduce the heat and simmer for 25 minutes. Add the smoked chicken and peas and cook for a further five minutes.
Remove about a third of the soup from the pan, allow to cool slightly and blend in a food processor until smooth.
Add the blended soup back into the pan. Stir until well combined and heated through.
Ladle the soup into bowls and sprinkle the coriander on top. Serve with soured cream and warm naan bread.
2 tbsp vegetable oil
1 onion, finely chopped
2 carrots, diced
1 parsnip, diced
2 garlic cloves, sliced
3 tbsp curry paste
1 baking potato, diced
50g/2oz basmati rice
2 litres/3½ pints chicken stock
salt and freshly ground black pepper
200g/7oz smoked chicken, sliced
50g/2oz fresh or frozen peas
1 tbsp chopped fresh coriander