Sweet potato soup with Asian-style pesto

Detailed step-by-step description of how to cook the dish "Sweet potato soup with Asian-style pesto". Try it by all means

Heat oil in a large saucepan over low to medium heat. Add onion and cook, stirring, for 5 minutes until tender. Add paste and cook for 1 minute until aromatic.
Add stock to the pan and stir. Increase heat to high and bring to the boil. Add potato, reduce heat to low and simmer, covered, for 12 minutes until potato is tender.
Blend or process soup in batches until smooth. Transfer to a clean saucepan. Place over medium heat, add coconut milk and cook for 2-3 minutes until heated through. Serve with a spoonful of pesto or sprinkle with coriander leaves.

Source

1 tbsp peanut oil

1 red onion, finely chopped

1 tbsp yellow curry paste

1 litre salt-reduced vegetable stock

1kg orange sweet potato , peeled, roughly chopped

280ml can coconut milk

1/3 cup bought Asian-style pesto

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