Creamy Carrot & Sweet Potato Soup with Red Thai Spices

'Red Curry' is a Thai dish that usually consists of spices (red curry) cooked in coconut milk with the

addition of meat, fish or tofu and occasionally vegetables like squash.

Red curry paste is made by crushing a long list of spices and herbs (get the list here!) using a pestle and mortar. 

Because the list of ingredients is so extensive, there is little to be gained by going through the whole expense and effort of making it fresh at home, especially when there are so many excellent branded products on the market! 

You can buy tins or jars of paste if you use it regularly but for occasional use you can buy sachets or teeny tubs for 1 or 2 uses.

Thai red spices lend themselves to more than just the likes of a chicken or vegetable curry, and I have experimented and discovered new and very tasty uses!

This recipe, for what might be an otherwise run of the mill soup, and there is nothing at all wrong with simple soups, achieves new depths of flavour with the addition of red curry paste and a touch of coconut milk.

you will need:

500 g peeled sweet potato

400 g peeled carrots

1 medium white onion

2 sticks of celery

1 clove garlic

1 heaped teaspoon Thai red curry paste
80 g coconut milk
2 tablespoons olive oil
1.5 hot vegetable stock
sea salt
fresh black pepper                                                    

how to:

• roughly chop the onion and celery and set aside
• chop the carrot into even sized pieces and set aside
• cut the sweet potato into even pieces and set aside
• in a deep saucepan (must hold at least 2 litres) heat the olive oil and add the onion and celery, cook for a moment then add the carrots
• cover with a lid and let the vegetables sweat for 2-3 minutes
• add the sweet potato and red curry paste, mix well with the vegetables
• add the hot stock, add the crushed garlic and coconut milk
• bring to the boil and simmer until all the vegetables are soft and the sweet potato has begun to break down, this may take approx 30 - 40 minutes
• taste your soup....is it spicy enough? if not, you can add more of the red curry paste and cook for another 5 minutes
• remove from the heat and let the soup cool for a while, then you can puree it with a hand blender or in a food processor
• season with some sea salt and freshly milled black pepper if you think it needs it!

This soup can be frozen but will last a good 3 -4 days if chilled quickly and kept in the refrigerator.

You can serve this soup with some chopped fresh coriander or have it as it is....try adding some cooked chickpeas for a little added protein and make a meal of it! otherwise, just enjoy with some nice crusty bread....it goes very well with a sourdough rye bread.......enjoy!