Thai Red Sweet Potato Soup

This hearty soup is packed with fragrant Thai flavours of lemongrass, lime and coconut with a comforting chilli warmth. If you prefer a milder flavour, simply use a little less curry paste.

Hands-on time 15min. Cooking time 35min. Serves 4

1tbsp olive or coconut oil 150g (5oz) shallots, roughly chopped 2 garlic cloves, finely chopped 2tbsp Thai red curry paste (we used Thai Taste) Small bunch coriander, leaves and stalks chopped separately 700g (1½lb) sweet potatoes, peeled and cut into 3cm (1¼in) chunks

1 stalk lemongrass, halved lengthways 900ml (1½ pint) hot vegetable stock Zest and juice 1 lime, plus extra wedges to serve 200ml (⅓pint) coconut milk 1-2tsp Thai fish sauce (optional) 2 spring onions, finely sliced 25g (1oz) salted roasted peanuts, roughly chopped Chilli oil and chilli flakes (optional), to serve

Heat oil in a casserole or large, deep saucepan. Add shallots and garlic; cook gently over a low heat for 10min, until softened. Add the curry paste and coriander stalks and cook, stirring, for 2-3min.

Add sweet potato and lemongrass; stir to coat. Cover with the stock, add lime zest and bring to the boil. Reduce heat to medium and simmer for 15-20min, until the potato is tender. Remove and discard lemongrass.

Stir in coconut milk, fish sauce, if using, and lime juice. Transfer to a blender in batches and blend until smooth, and

then return to the pan and reheat. Taste and add a little salt or extra fish sauce, if needed.

Ladle into bowls, sprinkle with coriander leaves, spring onions, peanuts, a drizzle of chilli oil and a pinch of chilli flakes, if you like. Serve with lime wedges on the side.

PER SERVING 366cals, 7g protein, 16g fat (9g saturates), 44g carbs (15g total sugars), 8g fibre