Forget all other soups

Here it is - perhaps the 'piece de resistance' from my kitchen this season. I was flicking through some food magazines, entertaining myself while it poured with rain outside our Paris apartment. I wish I could tell you the fire was roaring and the cat was purring but that would be dreaming in a 35m sq apartment in central Paris.  However the heating was on and I was curled up under a rug on our sofa - one must make do with what one has. This soup caught my eye mainly because I was looking for ways to use the coconut milk in the fridge.  

Pretty soon the onions were chopped and cooking and the sweet potato was being cut up ready for dinner. 

It didn't take long to prepare or to cook nor did it last a long time in my soup bowl either!

Please take the time to make the pesto that goes with it. It adds the zing and zest to the soup. It's basically the WOW factor to the whole dish. I've included several different options for you to chose from depending what's in your cupboard and how hot you like things. If you don't have Thai Red Curry paste in your cupboard, it's time you invested.  It lasts for a long time and you are only ever 15 mins away from a satisfying meal Thai curry and rice.

Sweet Potato Red Curry Soup

serves 4

1 tbsp olive oil

500g sweet potato, peeled and chopped into small chunks

1 onion, chopped

1 tbsp Thai red curry paste

500 ml vegetable stock

400 ml coconut milk (or 250ml coconut milk + a couple of good tablespoons of natural yoghurt in each bowl when serving)

For the Pesto

1 bunch coriander

1 handful mint

1 handful parsley

100g unsalted peanuts

2 tbsp soy sauce

2 tbsp lime juice

1 tbsp brown sugar

optional : (if you like things extra hot)

1 green chilli, deseeded and chopped

 Put the oil in a saucepan over medium heat. Add the sweet potato and onion, partially cover with a lid and cook for 15 mins, stirring often, until they are soft and just starting to turn golden.

Increase the heat to high, add the curry paste and stir-fry with the sweet potato for 3-4 mins so that the paste cooks and becomes fragrant.

Add the stock and coconut milk and bring to the boil.  Either blend the soup with a hand-held mouli or blend in a blender until smooth. 

Transfer the soup to a clean saucepan.

To make the Pesto

Put all the ingredients in a food processor, or blend with a hand-held mouli.  Scrape the edge of the bowl to ensure all ingredients are mix to a paste. If your pesto is too thick, use a couple of tablespoons of hot water to loosen the mixture. Adjust seasonings


Reheat the soup, pour into soup bowls. Add one tablespoon of natural yoghurt (if using) and top with a good dollop of Pesto. Serve with good bread and wedges of lime.