Red curried sweet potato soup with coconut milk

Name: Red curried sweet potato soup with coconut milk
Ingredients: 1 clove garlic; 1 litre chicken stock, or vegetable stock; 1 as needed red chilli, chopped; 1 tsp. ginger, chopped; 1 tsp. red Thai curry paste; 2 as needed red onions, chopped; 2 tbsp. butter; 250 ml coconut milk; 600 grams sweet potato; 1 juice of lime; to taste seasoning; bunch coriander

Difficulty

Low

Time

50 min

Author

Marc Fosh

Ingredients

Servings

1 clove garlic

1 litre chicken stock, or vegetable stock

1 as needed red chilli, chopped

1 tsp. ginger, chopped

1 tsp. red Thai curry paste

2 as needed red onions, chopped

2 tbsp. butter

250 ml coconut milk

600 grams sweet potato

1 juice of lime

to taste seasoning

bunch coriander

Instructions

Step 1

Heat the butter in a large saucepan over low heat. Add the red onion, chilli, ginger and garlic and sweat for 2-3 minutes, until softened but not yet browned.

Step 2

Add the Thai curry paste, sweet potato and vegetable stock and bring everything to a boil.

Step 3

Reduce to a simmer for 15 minutes.

Step 4

Add the coconut milk and lime juice. Blend the soup mixture with help of Braun’s MultiQuick hand blender to a creamy soup. Season to taste.