Thai sweet potato soup with coriander pesto

Recipes / Soups

Make sweet potato soup even more special with a dollop of coriander pesto.

Recipe «Thai sweet potato soup with coriander pesto» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 brown onion, halved, finely chopped, 1 tbsp red curry paste, 1L vegetable stock, 1kg orange sweet potatoes , peeled, coarsely chopped , 160ml coconut milk, Fresh coriander leaves, to serve, 1 bunch fresh coriander, leaves picked, washed, dried , 45g roasted cashews, 60ml olive oil, 60ml coconut milk.

Ingredients:

  • 1 tbsp olive oil 
  • 1 brown onion, halved, finely chopped 
  • 1 tbsp red curry paste 
  • 1L vegetable stock 
  • 1kg orange sweet potatoes , peeled, coarsely chopped 
  • 160ml coconut milk 
  • Fresh coriander leaves, to serve 
  • 1 bunch fresh coriander, leaves picked, washed, dried 
  • 45g roasted cashews 
  • 60ml olive oil 
  • 60ml coconut milk 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Ladle the soup among serving bowls. Top with coriander pesto and coriander leaves and serve immediately.