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Sweet potato soup with Asian-style pesto
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Prep Time:
8 minutes
Cook Time:
21 minutes
Total Time:
29 minutes
Elevate sweet potato soup with zesty Asian pesto for a quick, comforting meal on busy nights.
Ingredients:
  • 18.20 gm peanut oil
  • 1 red onion, finely chopped
  • 28.00 gm yellow curry paste
  • 1 litre vegetable liquid stock
  • 1kg orange sweet potato (kumara), peeled, roughly chopped
  • 280ml can coconut milk
  • 99.00 gm bought Asian-style pesto
Instructions:
  • In a large saucepan, warm oil over medium heat. Sauté onion for 5 minutes until tender, then add paste and cook for 1 minute until aromatic.
  • Pour the stock into the pan and stir gently. Turn up the heat to high and bring it to a boil. Drop in the potato, then lower the heat to simmer gently with the pan covered for 12 minutes until the potato is tender.
  • Puree the soup in batches until velvety. Pour into a clean saucepan and heat over medium. Stir in coconut milk and simmer for 2-3 minutes until warm. Top with a dollop of pesto or garnish with fresh coriander leaves before serving.

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