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Sweet potato and carrot soup with coriander oil
Sweet potato and carrot soup with coriander oil
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Cozy up with creamy sweet potato and carrot soup garnished with coriander oil and coconut chips.
Ingredients:
  • 100ml grapeseed oil
  • 1 large brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 20.00 ml grated fresh ginger
  • 1 lemongrass stem, white part only, finely chopped
  • 2 makrut lime leaves, thinly sliced
  • 56.00 gm red curry paste
  • 2 (about 650g) sweet potatoes, peeled, chopped
  • 4 (about 500g) carrots, peeled, chopped
  • 1L (4 cups) chicken style liquid stock
  • 125.00 ml fresh coriander leaves
  • 1 lime, juiced
  • 270ml can coconut cream
  • 18.30 gm fish sauce
  • 2.00 gm brown sugar
  • Thinly sliced fresh red chilli, to serve
  • Toasted coconut chips, to serve
  • Fresh coriander leaves, extra, to serve
Instructions:
  • In a large saucepan over medium heat, heat 2 tablespoons of oil until shimmering. Add the onion and cook, stirring occasionally, for about 3 minutes until softened. Stir in the garlic, ginger, lemongrass, and makrut lime leaves, and cook for an additional 2 minutes until fragrant.
  • Sauté red curry paste until fragrant. Add sweet potato and carrot, then pour in stock and bring to a boil. Simmer on low for 30 minutes until vegetables are tender. Blend until smooth with a stick blender.
  • In a small food processor, blend coriander, the rest of the oil, and half of the lime juice until a smooth mixture is formed. Season with salt and pepper, then transfer the mixture to a bowl.
  • Stir in coconut cream, fish sauce, sugar, and the rest of the lime juice into the sweet potato mixture. Warm the mixture over low heat for 2-3 minutes. Season to taste, then serve the soup in bowls. Top with coriander oil, chili, coconut chips, and extra coriander leaves.

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