Sweet potato soup

4-6 servings By Food24
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Tap for method

Ingredients (10)

15 ml oil
200 g bacon — pieces
30 ml thai red curry paste
1 onion — diced
1 celery stalks — diced
2 sweet potatoes — peeled and cubed
salt and freshly ground black pepper
1 l stock — chicken
400 g coconut milk — tinned
fresh coriander
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Tap for ingredients


Heat a large saucepan over
medium heat. Add oil and bacon
and cook for 3 minutes or until
lightly browned. Remove the
bacon from the pan.

Stir in the Thai curry paste
and cook for 5 minutes, stirring
often, until fragrant. Add the
onion, celery and sweet potatoes.
Season with the salt and pepper.
Reduce the heat and cook for
15 minutes, stirring often.

Add the stock, increase the
heat and bring to a boil. Reduce
the heat to a simmer, cover
the saucepan and cook for
20 minutes or until the sweet
potatoes are tender.

Purée the soup with a stick
blender. Bring the soup to a
boil again, whisk in the coconut
milk and adjust the seasoning.
Garnish with the bacon and
coriander leaves and serve

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