Sweet potato and coconut soup

Fairlady
6 servings Preparation: 15 mins, Cooking: 45 mins By Food24
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Ingredients (15)

1 kg sweet potatoes — cubed
2 Tbs vegetable oil
2 onions — peeled and chopped
2 red pepper — deseeded and chopped
2 garlic — cloves, peeled and chopped
5 cm fresh ginger — grated
1/2 tsp cumin — ground
1 red chilli — chopped
50 g thai red curry paste
1/2 l stock — vegetable or chicken
200 ml coconut milk
fresh coriander — to garnish
CROUTONS:
500 g sweet potatoes
1 Tbs oil
1/2 tsp cumin — ground
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Method:

Preheat oven to 200°C.

To make croutons, toss 500g of sweet potato cubes with oil and ground cumin and bake for half an hour or until golden brown.

Heat oil in a large pot and sweat onions, red peppers, garlic and ginger until just starting to colour.

Add spices and curry paste and fry for 1 minute. Add 1kg sweet potato, cover with stock and simmer for half an hour.

Add coconut milk, reserving 2 tbsp to garnish the soup with later,and simmer for 10 minutes. Blitz in a blender.

Serve the soup topped with sweet potato croutons, a swirl of coconut milk and fresh coriander leaves.

Text and image:Fairlady

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