Thai Red Curried Sweet Potato Soup

Thai Red  Curried Sweet Potato Soup
with fresh Ginger, Turmeric, Lemon grass & Coriander

Thai food in my opinion is all about the use of fresh herbs... my favourite thing to use when even they are available... this is a favourite of my soup recipes. 

This soup is unusually "baked" although it can be simmered on a stove top... I would love your feedback as to whether you think it makes a difference to the final taste. ???

 

• In an  oven proof saucepan firstly soften on the stove top in a little olive oil a diced sweet red onion, a tablespoon of Thai Red Curry paste, a couple of teaspoons of fresh lemon grass and the stems of a plant of coriander which you have crushed in a mortar and pestle, heaps of freshly grated ginger, about 2 teaspoons and the same of fresh grated turmeric... (These are both so good for you with regard to digestive, anti-inflammatory and antioxidant benefits... google them and add them to your diet today... you won't look back)
• Add to this a kilo or two (depends how many your serving) of diced sweet potato and stir to coat for a couple of minutes.
• Now add 2 tablespoons of fish sauce and a can of coconut cream and finally enough vegetable stock to just cover the potato... cover and place into the oven and bake slowly until the sweet potato is cooked. 

Serve this soup topped with coriander yoghurt... 

(exactly as it sounds coriander and natural yoghurt blended together in your whiz machine), more fresh coriander and cracked black pepper.
More recipes for soup to come through winter.