Thai sweet potato (kumara) soup

Serves: 4
Prep: 15
Cook: 20
A delicious way to warm up on a chilly winter’s evening, and filled with fresh aromatic herbs and spices.

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Ingredients

  • 750g sweet potato (kumara) peeled and chopped
  • 2 cups water
  • 2 tsp canola oil
  • 1 medium onion, chopped
  • 2 tsp vegan red curry paste
  • 2 tbs lemon grass, chopped
  • 1 tsp brown sugar
  • 1 ¼ tsp salt
  • 2 cups So Good Regular soy milk
  • 1 cup lite coconut milk
  • 2 tsp fresh coriander, chopped

Method

  1. Step 1

    Place sweet potato (kumara) and water in a large saucepan. Bring to the boil, then reduce heat, cover and simmer until sweet potato (kumara) is soft.

  2. Step 2

    Heat oil in a frypan. Saute onion, curry paste and lemon grass until soft.

  3. Step 3

    Remove from heat and add to sweet potato (kumara).

  4. Step 4

    Add brown sugar, salt, So Good Regular, and coconut milk. Blend or process mixture until smooth and creamy.

  5. Step 5

    Reheat but do not boil. Stir through coriander. Serve garnished with extra coriander.

Tips

  • Prepared curry pastes can differ in spice levels, if you’re spice-sensitive, you may want to use 2 tsp instead of 3. Check the ingredients to ensure the curry paste is vegetarian.

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