Our love affair with our soup maker is still going strong. We are now trying to branch out and make more ‘adult’ soups. Our latest one surprised us by how easy it was but how tasty. I will admit that the older Costellos girls weren’t totally sold on trying it – not coconut lovers but Baby T devoured it with chunks of Pashwari Naan dipped in. I think I would try toasted almonds sprinkled on top next time we make it – if only to be a teeny bit pretentious!
750g sweet potato – chopped into 1 inch chunks
1 small onion – chopped
1/3rd tin coconut milk
2tsp vegetable stock powder
sprinkle of chilli flakes (optional)
1 heaped tsp red thai curry paste
Ground black pepper to taste
- Boil Sweet Potato chunks for approx10 mins until just soft.
- Soften onions in a pan large enough to cook soup in for 5 mins.
- Add the softened potatoes, curry paste and coconut milk and simmer for another 10-15 mins. Add a few flakes of chilli if you like your food really spicy – This soup will have a slight kick to it, even without the chilli flakes.
- Blitz with a hand held blender or place in a food processor until really smooth.
- Add pepper depending on your taste – I find it doesn’t need salt.
- Using a soup maker: Add all the ingredients at once. Press start and the ‘smooth’ option and cook for 21 minutes. Easy!
I still intend of having a Month of Soup recipes and happily add this as the first installment – There’s plenty more recipes to come. We just keep eating the soup before we remember to take a picture!