Eumundi Voice - Issue 98, 25 July 2024

RECIPE

Spicy sweet potato soup

The cooler weather is upon us, and this time of year is synonymous with sitting down to a hot, comforting soup. You have the usual ‘go to’ vegetable, potato and leek, or pumpkin soups that are popular, however one of my favourites is a hot, spicy, sweet potato soup. This soup really warms both the body and soul on a cold winter’s night. Although it is not to say that you mightn’t enjoy this tasty soup in any weather! This simple recipe is one that you can change to suit your taste.

Method

• Get yourself a deep, heavy-based saucepan and put a little oil, followed by one chopped onion.

• Stir until onion is soft and then add garlic (to taste), ginger (to taste) and a handful of chopped spring onions (only the white part).

• Stir in two tablespoons of red curry paste and a tablespoon of creamy peanut butter. I put peanut butter in all my curries following a tip from an Indian chef.

• The pan should be on medium heat, so cooking is gentle.

• Add about 3 diced sweet potatoes and stir to cover with the curry mixture.

• Add chicken or vegetable stock. I use enough chicken stock to just cover the potatoes.

• Bring it to simmer for about 20-30 minutes on gentle heat.

• At this time work out how much soup you will need. You don’t want the soup too thick. Add coconut milk (to taste). I usually put in half a can and then taste.

• As I prefer my soup to be more on the spicy, tangy side, I will often add some more red curry.

• Add salt and pepper to your preference.

• Additionally, you can also add a tablespoon of good quality soy sauce. It changes the taste, slightly, but I think it is an improvement. Experiment with different amounts, even with only a very small amount of coconut milk to get a different result.

• Once you have the right balance, use a hand blender to blitz the soup to your preference. I often just use a potato masher, so the soup has more texture – lumpy, in layman’s terms.

• Serve up with a dollop of sour cream and some chopped coriander, mint or parsley – or all three!

Tip: Make more than you need as it is quite ‘moreish’. Enjoy!