SWEET POTATO & CARROT SOUP WITH THAI PESTO

SERVES 4

1 tbs coconut oil 1 onion, finely chopped 2 garlic cloves, crushed 1 tbs finely chopped ginger 2 tbs Thai red curry paste 4 kaffir lime leaves, torn 400g sweet potato, peeled, cut

into 3cm pieces 400g carrots, peeled, cut

into 3cm pieces 2 tbs smooth peanut butter 1L (4 cups) vegetable stock 400ml coconut milk THAI PESTO 2 cups loosely packed Thai basil

leaves (from Asian food shops) ½ cup loosely packed

coriander leaves ¼ cup (35g) chopped unsalted

roasted peanuts 2 tsp sesame oil ¼ cup (60ml) peanut oil 2 garlic cloves, chopped ½ tsp dried chilli flakes 1 tsp light soy sauce

Heat coconut oil in a large saucepan over medium heat. Add onion, garlic and ginger, and cook, stirring occasionally, for 4-5 minutes or until onion has softened. Add the curry paste and kaffir lime leaves, and cook, stirring, for 2 minutes or until paste is fragrant and beginning to stick to the base of the pan. Add sweet potato, carrot, peanut butter and stock. Bring to the boil, then reduce heat to low and cook, loosely covered, for 25-30 minutes or until vegetables are tender.

Remove from heat and allow to cool slightly. Using a slotted spoon, remove and discard kaffir lime leaves. In batches, transfer soup to a blender and whiz until smooth. Return to pan over medium heat. Stir through coconut milk and cook until warmed through.

For the Thai pesto, place all ingredients in a small food processor and whiz until finely chopped. Divide soup between bowls and swirl through pesto to serve.