Red Curry Sweet Potato Soup

1. 1

   Heat oil in a saucepan over high heat and add the brown onion and garlic cloves and cook for 2-3 minutes.

2. 2

   Add finely grated ginger and red curry paste and cook for 1-2 minutes.

3. 3

   Add the chopped sweet potato and chicken stock and cook for 15 minutes.

4. 4

   Add the coconut cream and bring back to a simmer.

5. 5

   Blend with a hand held blender (or transfer to a processor - if you do this return to the pot to heat back up) until smooth.

6. 6

   Divide between bowls and decorate with coriander leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.