Thai Sweet potato and Carrot Soup
Tags
noneSecurity
Public(Public for All)
Thai Sweet potato and Carrot Soup
Ingredients
- 2 medium onions (roughly chopped)
- 1 tablespoon sesame oil
- 25g butter
- Red thai curry paste to taste (I used 2 teaspoons because I don't like mine too hot!)
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 200g carrots (cut into chunks)
- 1 large sweet potato (also cut into chunks)
- 2 litres of vegetable stock
- 100g creamed coconut (grated)
- 4 cloves of garlic
- 1 tablespoon dark soy sauce
- medium bunch of coriander
- 250g thick rice noodles (or substitute your favourite noodles)
Method
Start by sweating the onions in the oil and butter until they are soft and golden. Stir in the thai curry paste and spices and cook for a few more minutes. Then add the chopped sweet potato and carrot (there's no need to chop them really finely for this recipe as they will be blended later) and cook in the spicy oil for five minutes so they are lovely and coated.
Next, pour in the stock and then add the crushed garlic, coconut and soy. Bring to the boil and then leave to simmer for 30 minutes or so until the potato and carrot are soft. Just before the end of the cooking time for the vegetables cook your noodles separately, according to the pack instructions.
When the vegetables are soft, add the coriander and blend the soup to a smooth velvety consistency. Add the noodles to the soup and serve. Alternatively you can put the noodles straight into the bowls and pour the soup over the top.
This is such an easy soup to make, and packed with flavour.
One word of warning though - when making this, don't even attempt to cook, or eat this, in your best white T.......I got off lightly though; now I just have a lovely yellow blender!