About this recipe:Baked sweet potato is added to vegetable stock, coconut milk, ginger and Thai red curry paste to make this spicy soup.
680g sweet potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 (5cm) piece fresh ginger, thinly sliced
1 tablespoon red curry paste
1 (400g) tin coconut milk
700ml vegetable stock
3 1/2 tablespoons lemon juice
1 teaspoon sea salt
1 tablespoon toasted sesame oil
25g freshly chopped coriander
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Method Prep:10min › Cook:55min › Ready in:1hr5min
Preheat the oven to 200 C / Gas 6. Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable stock. Bring to the boil, then reduce heat to low and simmer for about 5 minutes.
Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavour. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and some freshly chopped coriander.