SWEET POTATO SOUP
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.