Soup is my go to winter warmer recipe and this one is perfect. It has a bit of a kick, but the sweet potato and coconut counteract that perfectly creating a lovely balance. I’m not a chef, but this is something even I find super easy to make and of course, it is great for making ahead and freezing for another day. To freeze, I usually pour it into ice cube moulds for ease when tipping out and reheating over the stove again.
INGREDIENTS
One Red Onion
Coconut Oil
4 good size Sweet Potatoes
1 tbs Green Thai Curry Paste
500 mls Chicken or veg stock (both work well)
1/2 can of coconut milk (about 200 mls)
METHOD
Chop a red onion up very small and cook in a pan with a small drop of coconut oil until it smells delicious and goes a little tender.
Grate up the sweet potato and add that in to the pan, cook for about 15 minutes.
Add a tablespoon of green thai curry paste.
Add about 500 mls chicken or veg stock and simmer until everything is tender.
Add in about half a can of coconut milk.
Blend to preferred consistency
