Creamy Thai Satay Soup
Inspired by Half Baked Harvest Often in the shadow of their starchy distant relative the potato, sweet potatoes are just as cheap, versatile and delicious as the mighty jacketed staple food. I use them in cooking all the time because I love the flavour that erupts from them, especially when roasted. They're also incredibly healthy. As I've bought a bag this week I'll be posting updates on what I decide to make with them, here is the first creation:
2 large sweet potatoes. I get mine from Lidl so they are huge and vary in size every time. On average two big ones cost me 79p.
knob of butter/glug of oil
3 tbsp Thai red curry paste
1 1/2 tbsp peanut butter
Can of coconut milk (can be bought cheaply in foreign shops, look for non-branded options)
1 onion
1 tsp minced garlic
Nutmeg & paprika – use according to taste/about 1/2 tsp each
1 vegetable stock cube dissolved in 500ml hot water
handful of chopped coriander (worth buying a plant if you have space on a windowsill, they’re normally a pound or less)
Oven to 200C, chop and roast the sweet potatoes in oil/butter for about 25 mins, sprinkled with the spices. While waiting, finely chop the onion and fry in a saucepan on low, adding in the garlic and curry paste when the onions have softened. Add the roasted sweet potatoes to the pan and cover with the stock and can of coconut milk, bring to the boil then simmer as you plug in the liquidiser/blender, or chop the coriander. Add all ingredients (don’t forget the peanut butter) except fresh coriander to the blender until smooth. If you don’t have a blender this soup is still delicious with chunks, but if you want a smooth consistency you could roast the potato whole, mash the insides and then add it to the onion mix. Top with a spoonful of natural yoghurt and sprinkle with coriander.
Warning: This is DELICIOUS, you will probably struggle to restrain yourself from drinking the entire thing from the saucepan. It tastes like a soup version of satay dipping sauce. And it’s healthy!
