thai yellow curry sweet potato and carrot soup
author: quincesandkale
recipe type: soup
cuisine: vegan
serves: 4
- 1 tsp oil
- 1 tbs thai yellow curry paste
- 500 grams sweet potato
- 200 grams carrot
- 6 cups of stock (I used Massel)
- ½ can of coconut cream
- Peel and chop the sweet potatoes and carrots into 2 cm chunks
- Heat the oil in a large pan and add the curry paste and fry for a minute over a medium heat
- Add the sweet potatoes, carrots and water and bring to the boil.
- Reduce the heat and simmer until the vegetables are tender, around 30 minutes.
- Tip the entire contents into a blender and whizz until completely smooth, or puree with a stick blender or masher.
- Add the coconut cream and mix.
- Serve garnished with finely shredded kaffir lime leaves and chopped coriander. (optional, it will still taste great without these)
Recipe by quinces and kale at http://quincesandkale.net/recipes/thai-yellow-curry-sweet-potato-and-carrot-soup/
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