This soup is everything I want on a cold evening. It’s super creamy and flavourful with a fiery cick from the curry paste which I love. It’s also one of my favourite lazy but good for you meals, it only takes 20 minutes, few ingredients and 1 pot, what’s not to love?
It stores well in the fridge for few days so if you have any leftovers save them for the next day or so.
Serves 3-4 people
1 tbsp of melted coconut oil
2 banana shallots or 4 small round shallots – finely chopped
2 garlic cloves – crushed
A thumb size piece of ginger – grated
2 medium size sweet potatoes – peeled and chopped into chunks
2 tbsp of Thai red curry paste ( I have used Thai Taste)
1 can of coconut milk
500ml of veggie stock
A squeeze of lime juice
Salt and pepper to taste
Add the oil to a pan and once hot add in the chopped shallots. Saute’ on a medium heat for 5 minutes until they start to caramelise. Add in the crushed garlic, ginger and curry paste. Stir everything together and cook for another couple of minutes. Add in the chopped sweet potatoes, coconut milk and veggie stock. Mix everything together, put the lid on and cook on a simmer for 15-20 minutes until the sweet potatoes are soft and mushy. Blend everything until smooth and creamy. Add the squeeze of lime and mix. Serve with chopped coriander and a drizzle of coconut milk (optional).