Sweet potatoes are more than just a roasting vegetable. They’re also delicious with a bit of zing, and in this case, with some Thai curry paste!
Thanks to the coconut milk and the sautéed onion, this Thai Sweet Potato Soup also has a very pleasant sweetness you’re going to love. It’s the perfect comfort food for winter, or a fabulous entrée to begin a meal. Alternatively, top it with some grilled chicken or prawns if you’re after a light, but tasty meal.
If you can resist from eating it all hot out of the pot, this soup is excellent for leftovers, or even freezing. Make a big batch and spoon some out into smaller containers, then toss them into the freezer: you’ll have a quick, reheatable meal that will rival any old school soup recipe you have up your sleeve. It’s an easy way to avoid takeout temptations and a nutritious way to warm up, even the kids will love it! Here’s the recipe below:
1 large sweet potato, peeled and chopped
500g carrots, peeled and chopped
1 medium yellow onion, peeled and chopped
1 tablespoon red curry paste
1 tablespoon freshly grated ginger
3-4 cloves garlic, minced
1 litre chicken stock
1 can coconut milk
1 tablespoon fish sauce
Sea salt and freshly ground black pepper
1. Add some olive oil to a large pot and place over a medium heat.
2. Add the onions and cook for 2 minutes.
3. Add the ginger, garlic, and curry paste to the saucepan, and cook for another 2 minutes.
4. Add the sweet potatoes, carrots, and chicken stock.
5. Bring everything to a boil; then cover and reduce to a simmer. Let the soup simmer for 20 minutes, until all the vegetables are tender.
6. Puree the soup until smooth using an immersion blender or food processor.
7. Stir in the coconut milk, the fish sauce, and season with salt and pepper to taste.