Thai Sweet Potato Soup
Sweet Potatoes, boiled, peeled and mashed 2 medium
Thai Red Curry Paste 1 tbsp
Olive Oil 1 tbsp
Garlic Cloves Chopped 3 – 4
Onion Chopped 1 Small
Vegetable Stock 1 cup
Thick Coconut Milk 1/2 cup
Salt to Taste
Fresh Basil Sprig for Garnishing
A ground paste of ginger, Fresh Turmeric, Elaichi (1/2 tsp), 1 spoon coriander seeds and 2 dry red chillies (Soaked for 3o minutes) will be a good substitution for Thai Curry Paste.
Heat Olive Oil in a deep non-stick pan.
Add Garlic and saute for 2 minutes.
Add onion, mix and saute for 1 minute.
Add red curry paste and saute for 1 minute.
Add sweet potato and vegetable stock, stir and bring to a boil.
Switch off the heat and blend the mixture to a puree.
Strain into another non stick pan and place it on heat.
Add coconut milk and salt and mix well.
Add more stock, if required, to adjust the consistency.
Cook for 2 minutes.
Garnish with Basil Sprig and serve hot.