Make sweet potato soup even more special with a dollop of coriander pesto.
- Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until onion softens. Add the curry paste and cook, stirring, for 1 minute or until aromatic.
- Add the stock to the pan. Increase heat to high and bring to the boil. Add the sweet potato and reduce heat to medium-low. Simmer, covered, for 20 minutes or until the sweet potato is tender. Set aside for 5 minutes to cool.
- Meanwhile, to make the pesto, place the coriander and cashews in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until combined. Add the coconut milk and process until combined.
- Place half the sweet potato mixture in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with remaining mixture. Place over medium heat and cook, stirring, for 2-3 minutes or until heated through. Add the coconut milk and combine.
- Ladle the soup among serving bowls. Top with coriander pesto and coriander leaves and serve immediately.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set