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

1. Heat a large saucepan over medium heat.
2. Add a splash of oil and the Simon Johnson Thai Curry paste and cook for 5 minutes, stirring often, until fragrant.
3. Add the onion, celery, sweet potato and season with salt and pepper. Reduce the heat and cook for 15 minutes, stirring often.
4. 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.
5. Puree the soup and strain in to a clean saucepan.
6. Return the soup to the boil, whisk in the Simon Johnson Coconut Milk and adjust the seasoning. Garnish with coriander leaves and serve immediately.
7. Enjoy!