Roast sweet potato soup with coconut milk
A delicious new soup recipe that combines a few of my favourite things; sweet potato, coconut milk and a little spice. Yum!
I just use a store bought red curry paste for this but you could have a go at making your own if you were really keen.
I made a pot of this earlier in the week and then ate it for lunch every day. The curry paste gives it a little heat and keeps it interesting but does not overwhelm the other flavours.
Why not try my two ingredient flatbread recipe to go alongside it for a perfect lunch?
I hope you like it.
- 500 g of sweet potato, peeled and sliced into 1cm thick discs
- 1 red capsicum, cored and de-seeded
- 1 red onion roughly chopped
- olive oil to coat
- 500 ml of vegetable stock
- 200ml of coconut milk
- 1 tablespoon of red curry paste
- Place the sweet potato, capsicum and red onion in a baking dish. Cover with olive oil and toss until all coated. Bake 190 degrees celsius for 45 minutes or until vegetables are all cooked through. Be careful not to burn anything as this will cause bitterness in the soup.
- When the vegetables are nearly cooked through, add 2 tablespoon of a mild oil to a large saucepan and add in the curry paste. Cook over low heat until heated through and aromatic.
- Add the vegetable stock to the saucepan and then add the roasted vegetables.
- Blitz thoroughly with a stick blender until the soup is all smooth.
- Add in the coconut milk and blitz lightly again. Season to taste.
Be careful with the way you cut your vegetables as you want them to cook evenly.
If there are any charred pieces of roasted onion or veg then do not add them to the soup as they will cause bitterness.
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