Thai Sweet Potato Soup
Oil, for cooking
2 tbsp Thai curry paste
1 onion, diced
1 celery stalk, diced
2 sweet potatoes, peeled and diced
salt and freshly ground black pepper
4 cups vegetable or chicken stock
400 ml tinned coconut milk
coriander leaves, to garnish
Heat a large heavy-based saucepan over medium heat. Add a splash of oil and the Thai curry paste and cook for 5 minutes, stirring often, until fragrant. Add the onion, celery and sweet potato, and season with the salt and pepper. Reduce the heat and cook for 15 minutes, stirring often.
Add the stock to the saucepan, increase the heat and bring to the boil. Reduce the heat to a simmer, cover the saucepan and cook for 20 minutes, or until the sweet potato is tender. Purée the soup and strain into a clean saucepan.
Return the soup to the boil, whisk in the coconut milk and adjust the seasoning. Garnish with coriander leaves and serve immediately.