I thought this soup might be a bit adventurous for lunchtime – my lunches are usually plain and simple (if you don’t take into account the pizza flavoured tofu in pitta bread I had yesterday), but I needn’t have worried; this soup was lovely. It’s silky smooth, with a subtle taste and didn’t leave me feeling heavy and bloated.
Sweet Potato & Coconut Soup (serves 6)
(adapted from Vegan 100 Everyday Recipes)
2 tsp vegetable oil
1 onion, diced
1 tsp ground ginger
1 tbsp vegan Thai red curry paste
1 tsp salt
600g sweet potatoes, diced
400ml coconut milk
1 litre vegan stock
- Heat the oil. Add the onion and ginger and cook, stirring, for about 5 minutes or until soft. Add the curry paste and salt and cook for a further minute or so. Add the sweet potatoes, coconut milk and stock and bring to the boil. Reduce the heat to medium and simmer, uncovered, for about 20 minutes or until the sweet potatoes are soft.
- Blend in a food process or use a hand-held blender.