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Spicy Thai Sweet Potato Soup


Cooking Time: 15-20 mins


Serves 2

INGREDIENTS

1 tbsp oil (I used coconut oil)

1 large white onion, diced


2 large garlic cloves


2 inch piece of fresh ginger, grated

3 tsp thai red curry paste


3 large sweet potatoes, cut into cubes 1.25 -1.5l stock

Salt and pepper


To serve:

20g feta, crumbled

1 tbsp toasted seeds and nuts


METHOD

  1. Heat the oil and fry the onion over a medium-high heat for 2mins until going translucent.

  2. Turn the heat down to low and fry the garlic, ginger and curry paste with a splash of water, careful not to burn.

  3. Add the sweet potato and stir to coat in the spices the add 1 litre of the stock. Bring to the boil and place a lid on the pan and cook for 10-12 mins until the sweet potato is cooked. To check if the sweet potatoes are cooked, pierce with a knife, the potato should fall off when it’s cooked.

  4. Blend into a smooth soup with a stick blender, adding the remaining stock until you get to the consistency you like. If you don’t have a stick blender you can cool and blend in a nutribullet, or simply serve chunky.

  5. To serve, place the soup in a bowl and top with feta and nuts to add texture and contrast to the spicy sweetness of the soup.


Time saving tip:

  • The smaller you cut the sweet potato, the quicker it will cook.

  • Make a large batch and freeze it.

  • You could make this in the slow cooker.


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