1 tablespoon olive oil
1 onion, chopped
1 clove garlic, crushed
1 tablespoon grated fresh ginger
1-2 teaspoons red Thai curry paste
450g (1lb) sweet potato, sliced
300ml ( half a pint) chicken stock
200ml (7fl oz) coconut milk
salt & pepper
For the garnish
1 teaspoon grated ginger
grated lime zest
How to make lovely soup....
heat oil in large lidded saucepan,
add onion & garlic and sweat for 10 mins, shaking the pan every now and then,
stir ginger & curry paste in and cook for 1 min,
add potato, stock and coconut milk. Bring to boil, cover & simmer for 20 mins or until potato is soft.
Cool, then liquidise till smooth, season then reheat gently.
Serve with garnish and some lovely bread!!
way hay, beautiful soup!
Be afraid Jamie O... be very afraid!!!
ready to order sir?