JC Cooks: Warming Sweet Potato Soup!
I finally bought a stick blender. I say finally, it was really a few months ago but I have actually managed to get it out of the box. I used to make soup a lot for my family when I lived in New Zealand but haven’t made any in years. I decided as it was getting colder, it was the perfect time for some thick winter soup with some crusty bread and butter.
I haven’t made sweet potato soup before, but Paul and I are on a bit of a sweet potato kick at the moment – it is so delicious but fills me up really well. This soup is surprisingly quick and easy to make, it took about 40 minutes and was originally adapted from a BBC good food recipe here (is anyone else obsessed with BBC good food? It seems to be my go to for any recipe lately).
So you are going to need:
750g of sweet potato – I used 2 small potatoes and 1 huge one
1L of vegetable stock
2 tsp of Thai Red Curry Paste
1 tsp of garlic paste (or a couple of crushed cloves)
Half a can of the coconut milk
Mild chilli powder
Salt and Black Pepper
1. First you need to get chopping – chop the onion into little chunks and chop the sweet potato into small cubes. You want them pretty small as it will cook faster, it doesn’t matter too much about the shape as we will be blitzing it all later on!
2. Fry off your onion on a medium heat for a couple of minutes until it starts to soften in a large pot (big enough for all your other ingredients!) then add the curry paste and garlic (and any other spices you might fancy!) and cook it down with the onion for a couple of minutes.
3. Add the litre of stock along with the sweet potatoes in with the garlic and spices. Let this simmer away until the sweet potato is cooked and soft – this took about 20 minutes for me.
4. Take the soup off the heat, and add the coconut milk and stir through. Add some mild chilli powder to your taste and a whole heap of black pepper, and a touch of salt.
5. Then get your stick blender out and get blending! I like my soup quick thick so blend it for a couple of minutes until the consistency you desire!
The recipe did originally have coriander in it too, the supermarket was sold out so I couldn’t get any but I think that would be a great addition.
Then dish it up, grab some crusty bread and dig in! This makes enough for 4 so we had it for dinner then Paul had had it for lunch for a couple of days.
What is your favourite soup to make? I am on a bit of a soup making kick!
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