Winter Warmer Thai Sweet Potato Soup

Keep the January blues at bay with our nourishing Thai spiced Sweet Potato Soup. This recipe is super easy and the perfect way to use up any leftover root veg you have lurking at the back of the fridge!

Ingredients:

• 2 x large sweet potatoes, diced 
• 1 red onion, chopped
• 4 garlic cloves, smashed
• Chilli flakes or 1/4 large red chilli finely chopped
• Olive Oil
• 2 tbsp red thai curry paste
• 1 x 400ml can of coconut milk
• 200-250ml veg stock
• Salt & Pepper
• Fresh coriander
• Cream/ Vegan Cream or Yogurt (optional)

Serves 2 with leftovers for lunch!

Method: 

1. Preheat the oven to 200c. Add the sweet potato, onion, chilli/ chilli flakes and garlic to a roasting dish. Add the curry paste, a drizzle of olive oil and a good pinch of salt and pepper. Toss to combine and pop in the oven for 40 minutes (or until the sweet potato is tender) - tossing half way through. 
2. Transfer the roasted veg to a pan and add the can of coconut milk and vegetable stock - blend with a hand blender until silky smooth. Season to taste and portion into your favourite soup bowls. 
3. Top with extra chilli flakes if you aren't scared of spice, a drizzle of cream/ yogurt and a sprinkling of coriander. Serve with some warm crusty bread - optional, but advised!