elliottfamily.me From Scratch

Recipe

Thai Sweet Potato and Carrot Soup

A big pot of light Thai-spiced soup, with rice to make it a meal.

Makes 10 bowls (about 150 kcal each, without rice) · Cook 25–50 min

You'll need

  • 3 tbsp oil
  • 1 onion, peeled and diced
  • 1 sweet potato, large, peeled and chopped
  • 700 g carrot, peeled and chopped
  • ½ jar Thai yellow curry paste
  • 1 tsp ground ginger
  • 6 cloves garlic, peeled and crushed
  • 1 litre chicken stock
  • 1 litre coconut milk, light, UHT
  • ½ tsp fish sauce

Optional

  • 2 cups rice

Equipment

  • large pan
  • hand blender

Method

  1. Heat the oil in a large pan. Add the onion and sauté for 3 minutes.
  2. Add the ginger, garlic and curry paste and sauté for 2 more minutes.
  3. Add the sweet potato, carrots and stock. Cover, reduce the heat and simmer for about 15 minutes.
  4. Purée with a hand blender.
  5. Stir in the coconut milk and fish sauce.
  6. If you like, add 2 cups of rice and keep heating, stirring often, for about 25 minutes until the rice is soft.