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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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