Sweet potato and carrot soup with Thai pesto

Name: Sweet potato and carrot soup with Thai pesto
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1 tbs coconut oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 tbs finely chopped ginger; 2 tbs Thai red curry paste; 4 kaffir lime leaves, torn; 400g sweet potato, peeled, cut into 3cm pieces; 400g carrots, peeled, cut into 3cm pieces; 2 tbs smooth peanut butter; 1L (4 cups) Vegetable Liquid Stock; 400ml coconut milk; 2 cups loosely packed Thai basil leaves (from Asian food shops); ½ cup loosely packed coriander leaves; ¼ cup (35g) chopped unsalted roasted peanuts; 2 tsp sesame oil; ¼ cup (60ml) peanut oil; 2 garlic cloves, chopped; ½ tsp dried chilli flakes; 1 tsp light soy sauce

2 ratings

15m

45m

Sweet potato and carrot soup with Thai pesto

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by Valli Little

delicious. team

Jul 01, 2017

This divine winter soup packs a real flavour punch courtesy of the Thai pesto. This is one soup you'll definitely be adding to your repertoire.

1 tbs coconut oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tbs finely chopped ginger
2 tbs Thai red curry paste
4 kaffir lime leaves, torn
400g sweet potato, peeled, cut into 3cm pieces
400g carrots, peeled, cut into 3cm pieces
2 tbs smooth peanut butter
1L (4 cups) Massel Vegetable Liquid Stock
400ml coconut milk

Thai pesto

2 cups loosely packed Thai basil leaves (from Asian food shops)
½ cup loosely packed coriander leaves
¼ cup (35g) chopped unsalted roasted peanuts
2 tsp sesame oil
¼ cup (60ml) peanut oil
2 garlic cloves, chopped
½ tsp dried chilli flakes
1 tsp light soy sauce

Method

1.

Heat coconut oil in a large saucepan over medium heat. Add onion, garlic and ginger, and cook, stirring occasionally, for 4-5 minutes or until onion has softened. Add the curry paste and kaffir lime leaves, and cook, stirring, for 2 minutes or until paste is fragrant and beginning to stick to the base of the pan.
2.

Add sweet potato, carrot, peanut butter and stock. Bring to the boil, then reduce heat to low and cook, loosely covered, for 25-30 minutes or until vegetables are tender.
3.

Remove from heat and allow to cool slightly. Using a slotted spoon, remove and discard kaffir lime leaves. In batches, transfer soup to a blender and whiz until smooth. Return to pan over medium heat. Stir through coconut milk and cook until warmed through.
4.

For the Thai pesto, place all ingredients in a small food processor and whiz until finely chopped.
5.

Divide soup between bowls and swirl through pesto to serve.