thai yellow curry sweet potato and carrot soup
The weather has turned chilly here and I’ve started to make soup.
I love soup. It is one of those things that tastes like it took way more effort to make than it actually did. It freezes well so you can make a large batch to keep some for later when you can’t be bothered cooking.
I made this creamy thai flavoured sweet potato and carrot soup last week and ate it all promptly for both lunch and dinner, so I made it again the next day. Just a few ingredients and 30 minutes is all it takes. I made it completely velvety by using a high speed blender to puree it, but if don’t have one it will work with a food processor, stick blender or a masher. It will just be a bit more rustic.
I served mine garnished with some coconut yoghurt, coriander and kaffir lime leaves.
Standby for at least a month of my favourite soup recipes! It is definitely the weather for it.
- 1 tsp oil
- 1 tbs thai yellow curry paste
- 500 grams sweet potato
- 200 grams carrot
- 6 cups of stock (I used Massel)
- ½ can of coconut cream
- Peel and chop the sweet potatoes and carrots into 2 cm chunks
- Heat the oil in a large pan and add the curry paste and fry for a minute over a medium heat
- Add the sweet potatoes, carrots and water and bring to the boil.
- Reduce the heat and simmer until the vegetables are tender, around 30 minutes.
- Tip the entire contents into a blender and whizz until completely smooth, or puree with a stick blender or masher.
- Add the coconut cream and mix.
- Serve garnished with finely shredded kaffir lime leaves and chopped coriander. (optional, it will still taste great without these)