Sweet Potato and Red Curry Soup
Recipe by Justine Schofield
Serves 6 | 
Prep 10 min | 
Cook 40 min
Ingredients
- 2 medium sweet potatoes, peeled and roughly chopped
- 2 carrots, peeled and roughly chopped
- 1 onion, roughly chopped
- 2 garlic cloves
- 3 tbsp olive oil
- 2 tbsp (or more, to taste) AYAM™ Thai Red Curry Paste
- 1 tbsp AYAM™ Fish Sauce
- 1 litre water
- 270ml AYAM™ Coconut Cream, reserving a tbsp to garnish
- Juice of 1 lime
- Salt
To serve
- Fresh coriander, picked
- Crispy fried noodles
Method
- Preheat oven to 220°C. On a lined baking tray, toss the sweet potatoes, carrots, onion, garlic, salt and olive oil. Roast vegetables for 15-20 mins until tender and slightly charred.
- In a large pot over medium heat, add a splash of oil and cook out the red curry paste for 2-3 minutes until aromatic. Add fish sauce and cook for 1 min.
- Add in the roasted vegetables, water and coconut cream. Gently boil for 10-15 minutes uncovered.
- Turn off heat and mix in lime juice. Using a stick blender, blend all until it becomes a thick and smooth consistency.
- To serve, top with coriander, fried noodles, and a drizzle of reserved coconut cream.
