Red Curry Sweet Potato Soup
Serves: 4
Difficulty: Easy
Time to Make: 40mins
INGREDIENTS
3 large sweet potatoes
Oil for brushing
Salt
1 red onion, chopped
2 tablespoons red curry paste
2 cups vegetable stock
1 can coconut milk
Lime juice, to taste
Chilli flakes, kecap manis, coriander, finely sliced eschallot to serve
METHOD:
Preheat the oven to 200°C (400°F). Cut the sweet potatoes in half lengthwise and brush them with oil. Sprinkle with salt. Place the sweet potatoes on a baking sheet and roast in the oven for about 30 minutes or until they are tender. (you can skip this but just peelin and dicing the S potatoes and adding them in with the stock. You then just simmer until tender and continue with instructions. The roasting does add a deep sweetness to the soup though.
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In a medium-sized saucepan, heat some oil over medium heat. Add the onion and sauté for about 15 minutes, stirring occasionally, until the onion is soft and slightly golden.
Remove the flesh from the roasted sweet potatoes and add it to the saucepan with the sautéed onions. Stir in the red curry paste and sauté for a few minutes until the curry paste is aromatic.
Pour in the vegetable stock and bring the mixture to a simmer. Allow it to cook for about 10 minutes, allowing the flavors to blend together.
Add the can of coconut milk to the saucepan and stir well. Using an immersion blender or regular blender, blend the soup until smooth and creamy. If using a regular blender, be careful as the soup will be hot. You may need to blend it in batches.
Once the soup is blended, return it to the saucepan and place it back on the stove over low heat. Taste and adjust the seasoning as desired. Add lime juice, chilli flakes, and brown sugar if needed, depending on your preference for acidity, spiciness, and sweetness.
Continue to heat the soup until it is hot and ready to serve. Ladle the soup into bowls and garnish with additional lime juice, chilli flakes, or fresh herbs if desired.
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Hot tips:
Make lots and freeze
Take to work in “cup-o-soup” size jars
Add many toppings like coconut flakes, seed, sour cream.
Eat with others like roti or rice
Toss in some shredded rotisserie chook or a handful of greens
Soup is all weather. All season.