Smooth and creamy with a delicious crunchy topping . This soup ticks all the boxes and simple add some cooked shredded chicken to make it into a dinner.
Sweet Potato Soup with Crunchy Peanut Topping
½ tbsp rapeseed or coconut oil
1 medium white onion
500g sweet potato peeled and chopped into chunks
2tbsp thai curry paste (you can use red or yellow)
1 tin coconut milk
450ml veg stock
Heat the oil and sweat the onion and sweet potato for 5 mins. Add the paste and cook out stirring for 5 more minutes. Add the stock and coconut milk and cook for 15 mins until the sweet potato is tender. Blend, season as needed with salt and lime juice.
Make the topping and pour the soup into 4 bowls, top with the crunchy peanut and some chopped coriander and serve.
100g peanuts lightly toasted and cooled
1tsp fish sauce
1tsp soy sauce
Juice of 1 lime
1 spring onion chopped
1 clove garlic chopped
2cm piece of garlic chopped
1tbsp chopped red chilies
1tsp brown sugar
2 large handfuls of chopped mint coriander and thai basil.
(If you cant find thai basil, leave it out, don’t use regular)
Blend everything. Store in the fridge when not needed.