(Serves 4-6)
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic
1 Tbsp ginger paste
1 Tbsp Thai red curry paste (or to taste)
2 lbs sweet potatoes, peeled and diced
4 cups vegetable stock
1 can (400ml) coconut milk, divided
Pinch dried cilantro or other garnish
Salt & pepper to taste
Heat oil in a large saucepan. Sauté onions 5-7 minutes, add garlic, ginger and curry paste, and cook gently until fragrant, about 2 minutes. Add sweet potatoes and stir to coat. Add stock and bring to a boil, adding salt and pepper if stock is unseasoned.
Cook approximately 20 minutes until sweet potatoes are tender. Purée. Add water if mixture is too thick. Add ½ can of coconut milk (whisk before dividing to ensure both halves are consistent) and cook five more minutes. Adjust seasoning. (I have added cooked, chopped chicken at this point.)
Serve in wide soup bowls and drizzle each decoratively with remaining coconut milk and pinch of cilantro or basil.
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