Thai Style Butternut & Sweet Potato Soup
Ingredients
50ml sunflower oil
1 bunch leeks, finely sliced
?3 sticks soup or table celery, chopped
2 carrots, peeled and sliced
1 onion, chopped
5 cloves garlic, crushed
30ml red curry paste (or more)
30ml grated fresh ginger
1 red chilli, sliced (or more if you like it hot!)
1 large red sweet potato, peeled and cubed
1 medium to large butternut, peeled and cubed
2 tins coconut milk
800ml water
20ml soya sauce, or to taste
20ml fish sauce, or to taste
50ml fresh coriander
1 bunch leeks, finely sliced
?3 sticks soup or table celery, chopped
2 carrots, peeled and sliced
1 onion, chopped
5 cloves garlic, crushed
30ml red curry paste (or more)
30ml grated fresh ginger
1 red chilli, sliced (or more if you like it hot!)
1 large red sweet potato, peeled and cubed
1 medium to large butternut, peeled and cubed
2 tins coconut milk
800ml water
20ml soya sauce, or to taste
20ml fish sauce, or to taste
50ml fresh coriander
Methods/steps
Heat the oil in a large pot
Saute the leeks, celery, carrots, onion and garlic until starting to turn glossy
Add the curry paste, ginger and chilli and saute until aromatic
Stir in the sweet potato, butternut, coconut milk and water
Bring to the boil, then turn down and simmer for ?30 minutes until vegetables are soft
Puree the soup, adding the soya sauce, fish sauce and coriander to taste
Saute the leeks, celery, carrots, onion and garlic until starting to turn glossy
Add the curry paste, ginger and chilli and saute until aromatic
Stir in the sweet potato, butternut, coconut milk and water
Bring to the boil, then turn down and simmer for ?30 minutes until vegetables are soft
Puree the soup, adding the soya sauce, fish sauce and coriander to taste
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