I'm on my third week of making soup for packed lunches and I'm still loving it. My latest batch, of Sweet Potato and Thai Coconut Soup with cashew nuts, really hits the spot. Thai curry is one of my favourite flavours and the sweet potato makes this soup delightfully filling and satisfying. It's easy to make and you can re-heat it without affecting the quality too.
Here's what you need:
1 tablespoon vegetable oil
1 onion, chopped
1 - 2 teaspoons Thai curry paste - I use red from Mae Ploy (it's quite feisty!)
1 litre vegetable stock
100 - 150ml reduced-fat coconut milk
750g sweet potatoes, peeled and cubed
Handful cashew nuts
Creme fraiche or extra coconut milk, to serve
1. Heat the oil in a saucepan and add the chopped onion. Fry gently for 4 - 5 minutes. Stir in the curry paste (note: if using good quality thai paste, 1 teaspoon will be plenty). Cook for 1 more minute until fragrant.
2. Add the sweet potato and stock and bring to the boil. Simmer until the potato is tender (about 10 - 15 minutes).
3. Remove the soup from the heat and stir in the coconut milk and season well. Leave to cool for a few minutes and then whizz in the blender until smooth.
4. Serve with a dollop or swirl of creme fraiche or coconut milk and a handful of crushed cashew nuts.
Delicious!! Enjoy :-)
