This easy-to-whip-up sweet potato soup will seduce you with its refreshing Thai twist.
- oil, for cooking
- 2 tbsp Thai curry paste
- 1 onion, diced
- 1 celery stalk, diced
- 2 sweet potatoes, peeled and diced
- salt and freshly ground black pepper
- 1 litre (35 fl oz/4 cups) vegetable or chicken stock
- 400 ml (14 fl oz) tinned coconut milk
- coriander (cilantro) leaves, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat a large heavy-based saucepan over medium heat. Add a splash of oil and the Thai curry paste and cook for 5 minutes, stirring often, until fragrant. Add the onion, celery and sweet potato, and season with the salt and pepper. Reduce the heat and cook for 15 minutes, stirring often.
Add the stock to the saucepan, increase the heat and bring to the boil. Reduce the heat to a simmer, cover the saucepan and cook for 20 minutes, or until the sweet potato is tender. Purée the soup and strain into a clean saucepan.
Return the soup to the boil, whisk in the coconut milk and adjust the seasoning. Garnish with coriander leaves and serve immediately.
Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.