Spicy sweet potato soup
You will need:
1 x onion, finely chopped
700g sweet potato, peeled and cubed
1L chicken stock
1 tsp thai red curry paste
400g coconut milk
Handful of coriander, chopped
Glug of olive oil
Now, we can't take full credit for this recipe as the inspiration came from The Crumbs Family Cookbook. We have tweaked it a little though so fits our style.
Fry the onion in the oil until soft, then add the curry paste - this is quite potent stuff but I recommend using a heaped teaspoon to give the soup a kick. Cook for a further minute. Then add the sweet potato chunks and the stock. Bring to the boil and reduce to a simmer for 30 minutes or until the sweet potato is soft. Use a stick/hand blender to blend until smooth, then stir in the coconut milk over a gentle heat for about 5 minutes, stirring regularly. Serve with a sprinkling of fresh coriander on top and crusty sourdough bread on the side to dip!
Our stick blender recommendation should you need one is this one from Russell Hobbs.
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