Thai sweet potato soup with coriander pesto

Posted by adm On September - 15 - 2011

How to cook Thai sweet potato soup with coriander pesto


  • 1 tbs olive oil
  • 1 brown onion, halved, finely shredded
  • 1 tbs red curry spread
  • 1L (4 cups) vegetable strain
  • 1kg orange sweet potatoes (kumara), raw, coarsely shredded
  • 160ml (2/3 cup) coconut milk
  • Fresh coriander leaves, to service
  • Coriander pesto

  • 1 bunch fresh coriander, leaves picked, water-washed, dried
  • 45g (1/4 cup) roasted cashews
  • 60ml (1/4 cup) olive oil
  • 60ml (1/4 cup) coconut milk

How to:

  • Heat the oil in a large saucepan over medium hotness. Add the onion and falsify, stirring, for 5 minutes or until onion softens. Add the curry paste and fix, stirring, for 1 minute or until redolent.

  • Add the stock to the pan. Increase heat to high and bring to the moil. Add the sweet potato and reduce heat to medium-low. Simmer, covered, for 20 minutes or until the sweet potato is tenderise. Set aside for 5 minutes to sang-froid.

  • Lag, to make the pesto, place the coriander and cashews in the bowl of a food processor and process until finely shredded. With the motor working, gradually add the oil in a lean, steady stream until combined. Add the coconut milk and process until combined.

  • Place half the sweet potato mixture in the jug of a blender and blend until polish. Transfer to a clean saucepan. Repeat with remaining assortment. Place over medium heat and falsify, stirring, for 2-3 minutes or until heated through. Add the coconut milk and compound.

  • Ladle the soup among serving bowls. Top with coriander pesto and coriander leaves and serve immediately.

  • Prepare time:15 min.

    Cooking time:30 min.

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