Sweet Potato and Red Curry Soup

Cook Time 45 minutes

Servings 6

Ingredients

2 medium sweet potatoes, peeled and roughly chopped

2 carrots, peeled and roughly chopped

1 onion, roughly chopped

2 garlic cloves

3 tbsp olive oil

2 tbsp (or more, to taste) red curry paste

1 tbsp fish sauce

1L water

270ml coconut cream, reserving a tbsp to garnish

Juice 1 lime

Salt

Fresh coriander, picked, to serve

Store-bought fried noodles, to serve

Method

Preheat oven to 220°C. On a lined baking tray, toss the sweet potatoes, carrots, onion, garlic, salt and olive oil. Roast vegetables for 15-20 minutes until tender and slightly charred.

In a large pot, on medium heat, add a splash of oil and cook out the red curry paste for 2-3 minutes until it’s aromatic. Add in the fish sauce and cook for 1 minute.

Add in the roasted vegetables, water, coconut cream and gently boil for 10-15 minutes, uncovered.

Mix in lime juice and using a stick blender, blend all until it becomes a thick, smooth soup consistency.

To serve, topped with coriander, fried noodles and a drizzle of reserved coconut cream.