Thai sweet potato soup

The sweet potato makes this soup so luxuriously creamy and silky without the use of any dairy. It’s perfect for a light lunch – take some into work with you to heat up quickly in the microwave. Healthy as well as delicious, a big batch of this in the freezer is a must!

Ingredients

Makes: 6–8 portions

  • 1 large onion, roughly chopped

  • 3 lemon grass stalks, roughly chopped

  • 2cm (3⁄4-inch) piece of fresh root ginger, peeled and roughly chopped

  • 4 garlic cloves, finely chopped

  • 2 red chillies (or less, depending on how hot you like it), roughly chopped

  • 1 teaspoon ground turmeric

  • 2kg (4lb 8oz) sweet potatoes, peeled and roughly chopped

  • 2 × 400ml (14fl oz) cans coconut milk

  • 250ml (9fl oz) water

  • grated zest and juice of 1 lime

  • salt and pepper

To garnish (optional):

  • handful of fresh coriander leaves

  • red chilli slices

Method

  1. Put the onion, lemon grass, ginger, garlic and chilli into a food processor and blitz to a paste, adding a little water as necessary. Alternatively, use a hand blender.

  2. Heat a large, heavy-based saucepan over a medium heat.

  3. Add the paste and turmeric and cook for about 5–10 minutes, stirring frequently.

  4. Stir in the sweet potatoes and cook over a medium heat for 5 minutes.

  5. Pour in the coconut milk and measured water, ensuring that the sweet potatoes are just covered with liquid, and bring to a simmer. Simmer for 10–15 minutes, stirring occasionally, until the potatoes are cooked through.

  6. Remove from the heat and blitz with a hand blender or in a food processor or blender until smooth. Add the lime zest and juice and season to taste. Garnish with the coriander leaves and chilli if using.

Credit: ByRuby

Instagram: @byrubyfoods

Jade ThorneComment