This thai-inspired soup is quick and easy, packed full of flavour, and just the perfect thing for a cold and gloomy weeknight dinner!
- 500g Butternut squash, pre-cooked & chopped
- 500g Sweet potatoes
- 2 tbs coconut oil
- 1 medium Onion
- 3 cloves garlic
- 3 cm fresh ginger
- 2-3 tbs Thai red curry paste
- A few drops of fish sauce
- 1 tin coconut milk
- 2 cups vegetable stock
- Salt to taste
- Fresh lime juice
- Fresh coriander (to garnish)
- 1/2 cup coconut flakes (to garnish)
- Sliced fresh chillies (to garnish)
1. Heat 2tbs of coconut oil in a saucepan and add the chopped onion, garlic and fresh ginger.
2. Fry gently until the onion is translucent and soft
3. Add curry paste and fry for another few minutes to release all the flavours and oils.
4. Add the chopped butternut and sweet potato
5.Top with 1 tin of coconut milk and vegetable stock.
6.Simmer until vegetables are soft.
7. Use a stick blender and blend until soup is smooth and silky.
8. Add more curry paste if the soup is not spicy enough for your liking, also add the fish sauce, salt and lime juice.
9. Meanwhile toast the coconut flakes until golden brown.
10. Serve soup with plenty of fresh coriander, coconut flakes and extra fresh chillies.
This recipe comes from the lovely Wooden Spoon Kitchen.