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

Stick blender.jpg

We recommend...

Method:

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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