Thai-Spiced Sweet Potato + Coconut Soup

This Thai curry-flavoured sweet potato and coconut soup boasts a ton of vitamins and minerals, and it’s delightfully tasty, too.

Ingredients

-1 people+

Metric

Method

1. 1

   Heat 1 tablespoon of coconut oil in a saucepan. Add the onion and fry for 8 minutes. 

   
2. 2

   Add the garlic, ginger and chilli and fry for 2 minutes.

   
3. 3

   Add the sweet potatoes and fry for 10 minutes. Add the curry paste and fry for 1 minute (note:  if you’re unsure of how hot your curry paste is, try adding 2 tablespoons of the paste to start with, then, while it’s simmering later, taste the soup and add more to your liking). Add the coconut milk, peanut butter and stock, along with 200ml (6.7fl oz) of hot water from a kettle. Bring the soup to the boil, then reduce the heat and simmer for 15 minutes or until the sweet potato is soft.

   
4. 4

   Remove the soup from the heat and add the lime juice and the coriander, then season to taste with salt and pepper. Blend the soup using a hand-held blender, or transfer to a high-speed blender and blend until smooth.

   
5. 5

   Divide the soup between serving bowls and finish with a swirl of vegan single cream and the lime slices. Sprinkle the peanuts and extra coriander leaves over the soup, along with some chilli flakes. And finito!