Recipe

Roast sweet potato, red curry, coriander and coconut soup

Creamy, warming and packed full of goodness, this roasted sweet potato, red curry, coriander and coconut soup channels Indian flavours to bring you and your family a wonderful winter dish.

  • 10 mins preparation
  • 50 mins cooking
  • Serves 4
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Ingredients

Roast sweet potato, red curry, coriander and coconut soup
  • 1 kilogram sweet potato, peeled, cut into chunks
  • 2 tablespoon peanut oil
  • 2 tablespoon red curry paste
  • 1 onion, chopped
  • 1 litre chicken stock
  • 400 gram can light coconut milk
  • 1 lime, juice
  • 2 teaspoon fish sauce
  • 1/3 cup chopped coriander leaves, plus extra to garnish
  • naan bread, to serve

Method

Roast sweet potato, red curry, coriander and coconut soup
  • 1
    Preheat oven to hot, 200°C (180°C fan-forced). Line a baking pan with baking paper.
  • 2
    Place sweet potato into prepared pan with 1 tablespoon of the oil, tossing to coat. Bake 30-40 minutes.
  • 3
    Meanwhile, heat the remaining oil in a large saucepan on medium. Add curry paste and onion, then cook, stirring, 4-5 minutes or until onion is tender and the mixture is fragrant. Set aside.
  • 4
    Add roasted sweet potato, stock, coconut milk, lime juice and fish sauce to pan. Bring to the boil, then reduce heat. Simmer 10 minutes.

Notes

Pumpkin can be used in place of sweet potato. Or, you could try a mixture of roasted vegetables in this soup, such as pumpkin, tomato and capsicum.

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