About this recipe:This spicy soup will warm the heart in winter. Courgette, sweet potato and coconut milk combine with your favourite Thai curry paste for an easy and unique soup. You can use red or green curry paste.
olive oil for frying
1 onion, finely chopped
1 level tablespoon Thai curry paste
1 1/2 litres chicken stock
250g grated courgette
250g grated sweet potato
250ml coconut milk
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Method Prep:20min › Cook:30min › Ready in:50min
Heat a glug of olive oil in a large pot over medium heat. Add the onion and cook till soft. Add curry and stir till fragrant.
Add stock, courgette and sweet potato and bring to boil, then simmer until soft - approximately 30 minutes.
Remove from heat and add coconut milk, stir to combine.
Blend in batches until smooth, then reheat.
Serve in bowls, garnished with a sprig of coriander or mint.