Recipe By Silvia Baldini — Elevate your comfort food game with this vibrant sweet potato soup. This delightful blend of wholesome ingredients makes it a breeze to prepare. Loaded with sweet potatoes, this soup brings a wealth of vitamins and nutrients. Not only does it taste fantastic, but it also nourishes your body with every spoonful. Infused with the perfect blend of red curry and ginger, this soup adds a delightful touch of warmth to keep you cozy and satisfied. To tie it all together, I have incorporated coconut milk, giving the soup a luxurious and velvety texture. It's the secret ingredient that elevates this dish to a whole new level of comfort. Warm your soul and treat your taste buds to the perfect balance of flavors and textures.
| Servings | Prep Time |
| 6 people | 15 minutes |
| Cook Time |
| 20 minutes |
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Recipe By Silvia Baldini — Elevate your comfort food game with this vibrant sweet potato soup. This delightful blend of wholesome ingredients makes it a breeze to prepare. Loaded with sweet potatoes, this soup brings a wealth of vitamins and nutrients. Not only does it taste fantastic, but it also nourishes your body with every spoonful. Infused with the perfect blend of red curry and ginger, this soup adds a delightful touch of warmth to keep you cozy and satisfied. To tie it all together, I have incorporated coconut milk, giving the soup a luxurious and velvety texture. It's the secret ingredient that elevates this dish to a whole new level of comfort. Warm your soul and treat your taste buds to the perfect balance of flavors and textures.
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Ingredients
- 1 tablespoon olive oil
- 1 medium white onion chopped
- 1 medium leek cleaned, white part and only sliced
- 1 large clove garlic, crushed
- 1 teaspoon grated fresh ginger
- 1-1 1/2 teaspoons red Thai curry paste
- 1 lb sweet potato, peeled and sliced
- 1/2 pint chicken stock
- 7 fl oz coconut milk 1 can
- seasalt
- freshly ground black pepper
GARNISH
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon finely grated zest of a lime
Servings: people
Instructions
- Heat the oil in a large lidded saucepan, add the onion, the leek and garlic, cover and sweat for 10 minutes, shaking the pan occasionally.
- Stir in the ginger and curry paste and cook for 1 minute.
- Add the sweet potatoes, stock and coconut milk. Bring to the boil, cover and simmer for 20 minutes, or until the potato is soft.
- Cool sightly before blending until smooth and creamy. You may need to add a little more stock to achieve the right consistently. Season to taste and re-heat gently.
- Serve in warmed bowls with a dash of fresh ginger and lime zest on top.
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