Thai-Style Sweet Potato Soup from The Mountain Cafe Cookbook by Kirsten Gilmour

Name: Thai-Style Sweet Potato Soup from The Mountain Cafe Cookbook by Kirsten Gilmour
Ingredients: 400 g sweet potatoes, peeled and cut into equal small chunks; 2 to 3 tablespoons red Thai curry paste (depending on how spicy you like it); 1 handful fresh coriander, stalks and all, roughly chopped (plus more for garnish); 3 lime leaves; 1 tablespoon dark brown sugar; 900 ml vegetable stock (or 2 stock cubes dissolved in 900ml hot water); 1 x 400 g tin of coconut milk; freshly ground black pepper; 1 tablespoon desiccated coconut (to garnish); 1 lime, zested and halved; 3 tablespoons fish sauce; 2 tablespoons olive oil; 15 g fresh ginger, peeled and chopped; 1 lemongrass stalk, almost halved lengthways; 1 medium onion, roughly chopped; 2 garlic cloves, chopped

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A smooth sweet potato soup with a refreshing Thai twist. To make this vegan, just leave out the fish sauce. When preparing lemongrass, you want to keep the lemo

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Ingredients

400 g sweet potatoes, peeled and cut into equal small chunks
2 to 3 tablespoons red Thai curry paste (depending on how spicy you like it)
1 handful fresh coriander, stalks and all, roughly chopped (plus more for garnish)
3 lime leaves
1 tablespoon dark brown sugar
900 ml vegetable stock (or 2 stock cubes dissolved in 900ml hot water)
1 x 400 g tin of coconut milk
freshly ground black pepper
1 tablespoon desiccated coconut (to garnish)
1 lime, zested and halved
3 tablespoons fish sauce
2 tablespoons olive oil
15 g fresh ginger, peeled and chopped
1 lemongrass stalk, almost halved lengthways
1 medium onion, roughly chopped
2 garlic cloves, chopped