Thai Sweet Potato Soup
Dietician Amit Shah
Sweet potatoes boiled, peeled and mashed 2 medium
Thai red curry paste 1 tablespoon
Olive oil 1 tablespoon
Garlic cloves chopped 3-4
Onion chopped 1 small
Vegetable stock 1 cup
Thick coconut milk ½ 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 30 Mins) will be a good substitution for Thai Curry Paste
Heat olive oil in a deep non-stick pan.
Add garlic and sauté for 2 minutes.
Add onion, mix and sauté for 1 minute.
Add red curry paste and sauté for 1 minute.
Add sweet potato and vegetable stock, stir and bring to a boil.
Switch off 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.