Keep the family warm with this creamy sweet potato and carrot soup topped with coriander oil and coconut chips.
- Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 3 minutes or until soft. Add garlic, ginger, lemongrass and kaffir lime leaves. Cook, stirring, for 2 minutes or until aromatic.
- Stir in red curry paste for 1 minute or until aromatic. Stir in sweet potato and carrot. Add stock and bring to the boil. Reduce heat to low and simmer for 30 minutes or until vegetables are tender. Use a stick blender to process until smooth.
- Meanwhile, use a small food processor to process coriander, remaining oil and half of the lime juice until smooth. Season and transfer to a bowl.
- Add coconut cream, fish sauce, sugar and remaining lime juice to the sweet potato mixture. Cook, stirring, over low heat for 2-3 minutes or until warmed through. Season. Ladle soup among bowls. Drizzle with the coriander oil. Sprinkle with the chilli, coconut chips and extra coriander leaves.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set