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
Heat the oil and fry the onion over a medium-high heat for 2mins until going translucent.
Turn the heat down to low and fry the garlic, ginger and curry paste with a splash of water, careful not to burn.
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.
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.
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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