Red Curry Sweet Potato Soup
Roasted sweet potato blitzed with red curry and coconut milk - a velvet soup with all the toppings doing all the talking.
Serves: 4
Prep time: 10 minutes
Cook time: 40 minutes
INGREDIENTS
3 large sweet potatoes
oil, for brushing and sauteing
salt, for seasoning
1 red onion, chopped
2 tablespoons red curry paste
2 cups vegetable stock
1 x 400ml can coconut milk
lime juice, to taste
brown sugar, to taste (optional)
chilli flakes, kecap manis, coriander and finely sliced eschallot, to serve
METHOD
Preheat the oven to 200C. Cut the sweet potatoes in half lengthways and brush them with oil. Sprinkle with salt. Place on a baking tray and roast for about 30 minutes or until tender. (You can skip this by just peeling and dicing the sweet potatoes and adding them in with the stock, then simmering until tender and continuing with the instructions - the roasting does add a deep sweetness to the soup though.)
In a medium-sized saucepan, heat some oil over medium heat. Add the onion and saute for about 15 minutes, stirring occasionally, until soft and slightly golden.
Remove the flesh from the roasted sweet potatoes and add it to the saucepan with the onions. Stir in the red curry paste and saute for a few minutes until aromatic.
Pour in the vegetable stock and bring to a simmer. Cook for about 10 minutes, allowing the flavours to blend together.
Add the coconut milk and stir well. Using an immersion blender or regular blender, blend the soup until smooth and creamy. If using a regular blender, be careful as the soup will be hot - you may need to blend in batches.
Return the blended soup to the saucepan over low heat. Taste and adjust the seasoning - add lime juice, chilli flakes and brown sugar as needed, depending on your preference for acidity, spiciness and sweetness.
Heat until hot and ready to serve. Ladle into bowls and garnish with additional lime juice, chilli flakes or fresh herbs.
HINTS
Make lots and freeze - it takes to work brilliantly in cup-o-soup size jars.
Pile on the toppings: coconut flakes, seeds, sour cream, and eat it with roti or rice.
Toss in some shredded rotisserie chook or a handful of greens - soup is all weather, all season.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: approximately 7750kJ (1850 calories)
Protein: 20g
Fat: 100g
Saturated fat: 70g
Carbohydrates: 195g
Sugars: 48g
Fibre: 25g
Sodium: 2800mg
Note: excludes serving extras.
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.