Sweet potato and carrot soup with balsamic sauce

Cool winter nights are made for soup. They are also welcoming to colds and flu. I was feeling a bit run down (you know how it goes, juggling too many balls at once), and I find soups the perfect dish for such moments.

This divine winter soup is a real flavour hit, and it restored my soul. The drizzle of balsamic vinegar at the end added a touch of zing! You’ll certainly be adding this recipe to your repertoire.

Serves 4

Ingredients

• 1 tbs coconut oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbs finely chopped ginger
• 2 tbs Thai red curry paste
• 4 kaffir lime leaves, torn
• 400g sweet potato, peeled, cut into 3cm pieces
• 400g carrots, peeled, cut into 3cm pieces
• 2 tbs smooth peanut butter
• 1L (4 cups) liquid vegetable stock
• 400ml coconut milk
• 1 tsp balsamic vinegar (optional)

Method

1. Heat coconut oil in a large saucepan over medium heat. Add onion, garlic and ginger, and cook, stirring occasionally, for 4-5 minutes or until onion has softened. Add the curry paste and kaffir lime leaves, and cook, stirring, for 2 minutes or until paste is fragrant and beginning to stick to the base of the pan.
2. Add sweet potato, carrot, peanut butter and stock. Bring to the boil, then reduce heat to low and cook, loosely covered, for 25-30 minutes or until vegetables are tender.
3. Remove from heat and allow to cool slightly. Using a slotted spoon, remove and discard kaffir lime leaves. In batches, transfer soup to a blender and blitz until smooth. Return to pan over medium heat. Stir through coconut milk and cook until warmed through.
4. Drizzle with balsamic vinegar and serve.