SOUPS
THAI SWEET POTATO SOUP
Serves 4
• Ingredients
2 tablespoons oil
1 large brown onion, chopped
2 garlic cloves, chopped
1 – 2 tablespoons red curry paste
1 kg peeled, chopped sweet potatoes
1 litre chicken stock
270 ml coconut cream
Salt and freshly ground black pepper, to taste
Chopped fresh coriander, to serve
• Method
1. Heat oil in a large saucepan, add onion, garlic and curry paste and cook, stirring
for 4 to 5 minutes or until onion has softened and curry paste is fragrant.
2. Add sweet potatoes and stock and bring to the boil. Lower heat and let it sim-
mer covered for 25 minutes or until sweet potatoes are soft. Remove from heat
and allow soup to cool down to a warm state or to room temperature.
3. Pour some soup in the jug and secure with lid and measuring cap. Blend soup
on BLEND / 3 until just blended. Pour pureed soup in a pan and blend rest of the
soup in the same way.
4. Return pureed soup to saucepan with coconut milk. Season to taste and heat
on medium, stirring occasionally, until hot.
5. Serve soup topped with coriander.
• Tip
Add a little extra stock or water if soup becomes too thick when cooking or blen-
ding.
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