by Cherrypick
A jar of ready-made Thai curry paste brings instant flavour to this velvety orange soup, ready in just 25 minutes. Naturally sweet from potato and coconut yet rich with fragrant onions and spices, it’s the perfect cosy dinner for chilly days - and it freezes like a dream!
Based on 4 servings, adjust as needed.
Peel and cube the sweet potatoes into 2cm dice.
Place into a microwavable bowl, add 2 tablespoons of water and cook on high, covered for 10 minutes. If you don’t have a microwave, simply increase the cooking time from 5 minutes to 15 in step 4.
Meanwhile, chop the onion into 1cm dice and heat the oil in a large saucepan on medium. Sweat the onions with a pinch of salt and a lid for around 7-8 minutes, stirring occasionally until completely soft.
Add in the Thai curry paste and stir until fragrant, then add the cooked sweet potatoes, followed by the tin of coconut milk and the hot stock, and bring everything to a rolling boil for 5 minutes, or until the potatoes are completely tender.
Remove from the heat and using a stick blender, blend until completely smooth. Add lime juice to taste and stir.
Serve with crusty bread, an optional swirl of coconut yogurt and fresh coriander, if you like.