Spicy Sweet Potato Soup with Coriander Pesto Toasts
Gluten-free, egg-free, nut-free (omit nuts)
- 1 teaspoon oil
- 2 onions, chopped
- 2 garlic cloves, finely chopped
- 1-2 tablespoons Thai red curry paste (I like asia@home brand)
- 1 kg sweet potato, peeled and chopped
- 1 carrot, peeled and chopped
- 1 potato, peeled and chopped
- 1L chicken stock (gluten-free)
- 1 cup (250mL) light evaporated milk
- ½ teaspoon coconut essence
- ½ cup dry roasted peanuts, chopped
- ½ cup fresh coriander leaves
- 4 slices bread
- Coriander pesto
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.
- I like to use evaporated milk and coconut essence instead of coconut milk/cream, but feel free to use the real thing!
- For the kids, I made ‘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.
- Omit coriander or substitute with flat-leaf parsley if you prefer.
- This soup freezes and reheats well. I used a tablespoon of coriander pesto as a garnish on top of the soup when we had reheats.