This Sweet Potato soup is easily made ahead and suitable for a thermos lunch at school, or a quick heat in the workroom microwave. It also makes an easy mid-week meal served with damper, savoury scones or a slice of thick toast.
Ingredients
2 medium orange sweet potato, chopped coarselyOil2 tablespoons red curry paste2 cups vegetable stock1 cup coconut cream1 1/2 cups waterApple and thyme (optional)Tools
KnifeCutting board Measuring spoons and cups Large saucepan Large spoonBlenderMethod
Use a small amount of oil to grease a large saucepan. Cook the chopped sweet potatoes in the saucepan over medium-high heat, stirring, for 10 minutes.
Stir in curry paste. Add the vegetable stock, coconut cream and the water to the saucepan.
Bring to the boil.
Reduce heat and simmer, covered for about 15 minutes, or until the sweet potato is soft.
Cool for about 10 minutes.
Blend the soup in batches until smooth. Return soup to the saucepan and stir until heated through.
Garnish with some diced apple and fresh herbs.
