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Thai sweet potato soup with coriander pesto
Thai sweet potato soup with coriander pesto
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Elevate sweet potato soup with a swirl of vibrant coriander pesto.
Ingredients:
  • 1 brown onion, halved, finely chopped
  • 28.00 gm red curry paste
  • 1L (4 cups) vegetable liquid stock
  • 1kg orange sweet potatoes (kumara), peeled, coarsely chopped
  • 160ml (2/3 cup) coconut milk
  • Fresh coriander leaves, to serve
  • 1 bunch fresh coriander, leaves picked, washed, dried
  • 45g (1/4 cup) roasted cashews
  • 60ml (1/4 cup) olive oil
  • 60ml (1/4 cup) coconut milk
Instructions:
  • In a large saucepan over medium heat, warm the oil. Cook the onion, stirring occasionally, for 5 minutes until soft. Stir in the curry paste and cook for 1 minute until fragrant.
  • Pour in the flavorful stock and raise the heat to high to bring it to a boil. Gently stir in the sweet potato and lower the heat to medium-low. Cover and let it simmer for 20 minutes until the sweet potato is tender. Allow it to cool for 5 minutes before moving on.
  • For the pesto, combine coriander and cashews in a food processor and pulse until finely chopped. While the processor is running, slowly pour in the oil until well combined. Then add the coconut milk and pulse until smooth.
  • Blend half of the sweet potato mixture in a blender until smooth, then transfer it to a clean saucepan. Repeat with the remaining mixture. Heat the saucepan over medium heat, stirring for 2-3 minutes until heated through. Mix in the coconut milk until combined.
  • Serve the soup in individual bowls and garnish with coriander pesto and fresh coriander leaves before enjoying.

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