The easiest Thai sweet potato soup with a little cheat ingredient…

Hey there!

I’m in the middle of my finals so I haven’t got much time on my hand to cook and invent new recipes. Today however I really felt like a warming soup since it has been pretty cold in Switzerland over the past days. Especially after having those beautifully summery days over the course of the last few weeks. I obviously didn’t just want to eat a packet soup, I mean that would be very unlike me. So I had the genius idea of just mixing some red Thai curry paste into my soup, which would instantly give it an amazing flavour without me having to chop up and mix tons of ingredients. I know that is technically cheating I mean yes Thai curry paste is a pre-made food, but that’s honestly one of the only things of which I prefer the store-bought version.

So anyways, I decided to just bake some sweet potatoes and mix them with the Thai curry paste as well as a bit of onion and garlic and of course a fair bit of water. Well I wanted soup, so I guess water’s kind of essential.

So after baking my sweet potatoes, putting together the soup literally only took me a few minutes. Then I just had it on a simmer for a bit to get the flavours to come together. This soup is so perfect for when you haven’t got much time on your hands yet want a delicious home cooked meal. There are hardly any cooking steps and while your sweet potatoes are baking and the soup is simmering you can run errands, study or just catch up on some sleep, whatever you like. I was just doing some English revision since I’ve got my four-hour final English exam tomorrow.

Anyways let me tell you the recipe:

• 2 big sweet potatoes
• 1 ½ tbs red Thai curry paste
• 1 clove of garlic
• 1 red onion
• water
• salt
• coconut oil

1. Bake your sweet potatoes at 180°C for about one hour until they’re soft and tender.
2. When your sweet potatoes are soft and tender finely chop up your garlic as well as your onion.
3. Now add some coconut oil into a saucepan and let it melt. When the coconut oil has melted fry the chopped onion and garlic until softened.
4. When your onion and garlic have softened lower the temperature and add the curry paste, salt to taste as well as the flesh of your baked sweet potatoes. It should be quite easy to peel them after baking them for one hour.
5. Add approximately 800ml of water depending on how thick you like your soup. Mash up the sweet potato and let the soup simmer for about 20 minutes then puree your soup. I just poured mine into a food processor, which made it super smooth and creamy.

Voila, that was it! If you like red Thai curry you’ll absolutely love this soup. It is slightly spicy yet sweet from the sweet potatoes. Just so amazingly delicious. I also had some avocado as well as some baked tofu with it. For the baked tofu I used the same marinade as in my previous vegan barbecue post, I just baked the tofu and sprinkled it with some sesame seeds instead of putting them on the barbecue. And that was it, dinner was served.

PS. I decided to start experimenting with new backgrounds, let me know your thoughts on my little experiment:)

Bisous