I love soup, its full of flavour with spicy chilli, coconut, coriander, ginger, garlic and of course sweet potatoes. When im feeling a bit under par i always turn to this soup with extra chilli too, as you can feel it somehow healing me.
This will make enough for 6 people
You will need:
2 large sweet potatoes, peeled and chopped
2 large carrots, peeled and chopped
2 sticks of celery, chopped
1 thumb size piece of ginger – peeled and chopped
2 cloves of garlic, peeled
2 red onions, peeled and chopped
1 can of coconut milk
7 tsp of red Thai curry paste or adjust to taste if you like it milder or hotter
800ml of chicken or vegetable stock (if making gluten-free, ensure it is gluten free)
handful of coriander leaves and leave a couple of leaves to garnish when serving. If you have some fresh chilli, this also looks nice and adds some extra heat for your guests that like extra spice.
- After peeling and chopping the vegetables (you don’t need to do this precisely as we will be blitzing the soup later but just ensure it is chopped into chunks for frying and cooking at a similar time scale). Place the vegetables in a large pan with a little oil and fry off gently with the garlic and ginger.
- After this has fried off for 5-10 minutes and the onions and celery have softened, add the Thai red curry paste and stir, continue to cook for a minute or two. Add the coconut milk and the stock, add the lid and continue to cook for about 20 minutes or until all the vegetables are soft.
- Take a stick blender and blitz the soup until smooth or your desired texture, then add a handful of coriander leaves and blitz again until they are chopped into the soup. Serve into bowls and add a couple of corriander leaves and options chopped chilli if desired.