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.
- 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)
- 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.
- 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.
- 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.
- Drizzle with balsamic vinegar and serve.