2kg sweet potato, peeled, chopped
200gm potatos, peeled, chopped
2 garlic cloves, crushed
2 tbsp. Thai red curry paste
500ml fresh vegetable stock
300ml can coconut milk
2 tbsp. fresh coriander, chopped
1 green onion, finely chopped
2 tsp. lime juice
1 tbsp. vegetable oil
1 brown onion chopped
1.) Heat oil in a large saucepan over medium to high heat.
2.) Cook onion, stirring occasionally, for 5 minutes or until softened
3.) Add sweet potato & potato. Cook, stirring for 5 minutes. Add garlic. Cook, stirring for 1 minute or until fragrant.
4.) Add curry paste to pan. Cook, stirring for 2 minutes, to coat vegetables all over. Add stock, stirring to combine. Cover. Bring to the boil.
5.) Reduce heat to low. Simmer for 15 minutes. Remove lid. Simmer for a further 15 to 20 minutes or until vegetables are tender. Remove from heat. Stand for 5 minutes.
6.) Using a stick blender, blend soup until smooth.
7.) Return to medium heat. Stir in 1 cup coconut milk. Season with pepper. Cook, stirring occasionally, for 5 to 6 minutes or until heated through
8.) Meanwhile, combine coriander, green onion & lime juice in a small bowl & add to soup & serve