Thai Sweet Potato Soup
This orange root vegetable is treated in a similar way to squash, parsnips, swedes and turnips. Bursting with flavour, and packed full of Vitamin B and C, sweet potato is extremely versatile.
This chilly weather calls for a warming Thai Sweet Potato Soup, with a little kick. This soup is sure to excite your taste buds.
Ingredients
1 tbsp olive oil
2 tbsp Simon Johnson Red Curry Paste
1 brown onion diced
1 celery stick diced
2 sweet potatoes peeled and diced
1 pinch salt
1 pinch freshly ground black pepper
1 litre The Stock Merchant Vegetable Stock
400 ml Spiral Organic Coconut Milk
1 handful coriander leaves to garnish
Method
- Heat a large saucepan over medium heat.
- Add a splash of oil and the Simon Johnson Thai Curry paste and cook for 5 minutes, stirring often, until fragrant.
- Add the onion, celery, sweet potato and season with 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.
- Puree the soup and strain in to a clean saucepan.
- Return the soup to the boil, whisk in the Simon Johnson Coconut Milk and adjust the seasoning. Garnish with coriander leaves and serve immediately.
- Enjoy!