Red Thai Curry Sweet Potato and Carrot Soup

The Thai red curry paste can be quite spicy so you could add more coconut milk if you like. Swirl some in at the end with some crushed peanuts and coriander for a nice addition.

 

SERVES 4

Equipment needed: frying pan, wooden spoon, chopping board, knife, hand blender

Total Time: 30minutes

 

Ingredients: 

  • 1 tbsp coconut oil – I used coconut merchant
  • 1 onion chopped
  • 3 garlic cloves sliced
  • Thumb grated ginger
  • 2-3 tbsp Thai red curry paste (depending on how hot you like it)
  • 2 medium sweet potatoes chopped into inch cubes
  • 3 large carrots or 5 small chopped into inch cubes
  • 2 pints veg stock
  • 1/2 cup coconut milk
  • Sea salt
  • Back pepper
  • Squeeze lime
  • Handful coriander
  • Handful crushed peanuts

Method: 

  1. Fry the onion with coconut oil on medium heat until browning. Add in the garlic, ginger and Thai paste and fry for a further 1-2 minutes.
  2. Add the sweet potato, carrots and stock and simmer for 15-20 minutes until the veg is soft.
  3. Blitz with a hand blender or processor and then add in the coconut milk, salt and pepper and lime.
  4. Top with coriander, crushed peanuts and a swirl of coconut milk.