SWEET POTATO SOUP

DRUM - - Food -

The more curry paste you add to the soup, the spicier it’ll be.

PREPA­RA­TION: 5 MIN COOK­ING: 35 MIN SERVES 4-6

15 ml (1 tbsp) oil 200 g ba­con pieces 30 ml (2 tbsp) Thai red curry

paste 1 onion, diced 1 cel­ery stalk, diced 2 sweet pota­toes, peeled and

diced salt and black pep­per 1 L (4 cups) chicken stock 1 x 400 g can co­conut milk co­rian­der leaves, to gar­nish

1 Heat a large saucepan over medium heat. Add oil and ba­con and cook for 3 min­utes or un­til lightly browned. Re­move the ba­con from the pan. 2 Stir in the Thai curry paste and cook for 5 min­utes, stir­ring of­ten, un­til fra­grant. Add the onion, cel­ery and sweet pota­toes. Sea­son with the salt and pep­per. Re­duce the heat and cook for 15 min­utes, stir­ring of­ten.

3 Add the stock, in­crease the heat and bring to a boil. Re­duce the heat to a sim­mer, cover the saucepan and cook for 20 min­utes or un­til the sweet pota­toes are ten­der.

4 Purée the soup with a stick blender. Bring the soup to a boil again, whisk in the co­conut milk and ad­just the sea­son­ing. Gar­nish with the ba­con and co­rian­der leaves and serve im­me­di­ately.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.