Thai Curry Sweet Potato Soup – Christine Bailey

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, chopped
• 1 inch fresh ginger, chopped
• 2 sweet potatoes, chopped (400g)
• 3 carrots, chopped
• 1 can (400ml) light coconut milk
• 200ml vegetable stock
• 2 tbsp thai red curry paste
• 1 can butterbeans, drained
• 2 tsp lime juice
• sea salt and black pepper to taste