HEARTH AND SOUL

THAI RED CURRY SWEET POTATO SOUP

Serves 4

1 tablespoon vegetable oil
1 large red onion (300g), chopped
2 tablespoons red curry paste
2 teaspoons finely chopped, trimmed coriander roots
1kg orange sweet potato, cut into chunks
1 litre (4 cups) vegetable stock
1 tablespoon fish sauce
1 tablespoon lime juice
2 teaspoons brown sugar
270ml can coconut cream

Heat the oil in a large heavy-based saucepan over medium-high heat; cook onion, stirring, for 5 minutes or until softened. Add the curry paste and coriander roots; cook, stirring, for 1 minute or until fragrant.

Add sweet potato, stock and 1 cup (250ml) water; bring to the boil. Reduce the heat to low; cook, covered, for 15 minutes or until sweet potato is tender. Remove from heat; stand for 5 minutes. Add fish sauce, juice and sugar. Blend soup until smooth using a stick blender, or mash with a