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33
Thai Sweet Potato Soup
Makes 4 serves
2 tbsp peanut oil
1 brown onion, thinly sliced
1 clove garlic, thinly sliced
2cm piece ginger, thinly sliced
1 tsp flaked salt
200ml can coconut cream
1 tbsp mild red curry paste
500ml chicken stock
750g sweet potato, 2cm pieces
1. In a medium pot, heat the olive oil
over a low heat and sauté the onion,
garlic and ginger until golden brown.
2. Add the salt, coconut cream, curry
paste and sweet potato and allow to
simmer for 20 minutes or until sweet
potato has cooked through. Allow to
cool for 20 minutes.
3. Using the processing blade on the
food processor, lock the lid into place
and blend the soup until it forms a
smooth blend, approximately 60
seconds.
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