Ingredients
1 tbsp oil
2 onions
chopped
2 cloves garlic
finely chopped
1 tbsp Thai red curry paste
The author likes asia@home brand
1kg sweet potato
peeled and chopped
1 carrot
peeled and chopped
1 potato
peeled and chopped
1L chicken stock
gluten-free
1 cup light evaporated milk
(250mL)
½ coconut essence
1 cup dry roasted peanuts
chopped
1 cup fresh coriander leaves
4 slices bread
Coriander pesto
to spread on toast
Allergy Advice
Contains Dairy
Contains Fish
Contains Gluten
Contains Nuts
Contains Shellfish
Equipment
- 1 large pot
- 1 stab mixer or blender
- 1 toaster
Instructions
- Heat the oil in a large pot over medium heat. Cook onions for 2 minutes, add garlic and cook for another minute.
- Add curry paste and cook for another 2 minutes, stirring. Add vegetables, stir to coat in curry paste, then add stock.
- Cover, bring to boil then turn heat down and simmer for 30 minutes.
- Remove from heat and puree with stab mixer or in a blender.
- Stir through evaporated milk and coconut essence.
- Toast bread and spread with coriander pesto.
- Serve soup topped with peanuts and coriander leaves, with a serving of the toast.
Notes
Tip
Gluten-free, egg-free, nut-free (omit nuts).
Tip
I used a tablespoon of coriander pesto as a garnish on top of the soup when we had reheats.
Variation
Feel free to use coconut milk/cream instead of evaporated milk and coconut essence.
Variation
For the kids, make ‘orange soup’ in a separate saucepan at the same time. Use about a quarter of the onion, vegetables and stock (omit curry paste); after pureeing, stir in 125ml (1/2 cup) of the evaporated milk.
Variation
Omit coriander or substitute with flat-leaf parsley if you prefer.
Storage
This soup freezes and reheats well.
