Thai Red Curry Sweet Potato Soup
Dairy free | Vegan | Gluten free
Cook time: 1.5 hours
Winter is the perfect time for warming soups, and this rich creamy sweet potato soup infused with the flavours of Thailand, will definitely curb those winter cravings.
What nutrients are we talking about?
Sweet potatoes are extremely rich in beta-carotene, an antioxidant that converts to vitamin A in the body. Vitamin A is essential for the immune system, as well as our eyes, skin and mucous membranes. Sweet potatoes are also high in fibre, vitamin C, potassium, vitamin B5, B3 and B6, magnesium, manganese and copper, making them the ultimate health food.
- 4 organic fresh medium sweet potatoes, halved lengthways
- 2 tbsp organic extra virgin olive oil
- 400ml can of Absolute Organic coconut milk
- 3 & ½ cups of Nutra Organics Immune Wellbeing Vegetable Broth
- ½ jar of Turban Chopsticks Red curry paste (or more depending on your desired flavour)
- Extra coconut milk (to serve / optional)
- Fresh sourdough (to serve / optional)
- Preheat oven to 220°C. Place the sweet potato, cut-side up, on a large oven tray lined with non-stick baking paper. Drizzle with the oil. Cover with foil and cook for 1 hour or until tender. Set-aside until cool enough to handle.
- While the sweet potato is cooking, place the red curry paste and a drizzle of olive oil in a saucepan and cook until fragrant, then add the coconut milk and veggie broth and bring to the boil. Remove from the heat and keep lid on.
- Remove the sweet potatoes from the oven after 1 hour, and using a spoon, scoop out the flesh of each sweet potato, discarding the skins, and place in a blender. Add half the coconut mixture and blend until smooth. Return to the saucepan with the remaining coconut mixture and cook over low heat, stirring constantly, until smooth and hot.
- Divide the soup between 4 bowls. Drizzle with some coconut milk and serve with fresh bread.
Recipe by Maddie Bingham