THAI SWEET POTATO SOUP
750g sweet potatoes, cut into cubes
1 tablespoon oil
1 onion, chopped
1 thumb ginger
2 chillies(optional or to taste)
1-2 teaspoon Thai green curry paste
1 liter vegetable stock
1 can Coconut Milk(or coconut milk-light is also good)
handful coriander, roughly chopped
Heat the oil in a pot, then soften the onion for 4-5 mins(don’t let it fry until crispy). Stir in the curry paste, chillies and ginger and fry for 1 min. Add the sweet potatoes and stock, then bring quickly to the boil then simmer for 15min until the sweet potatoes are soft.
Remove the soup from the heat, stir in the coconut milk and season to taste, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm naan bread or ciabatta.
Note added by Hanlie Grobbelaar: Freeze very well.
Recipe: Elsabe van Vuuren
