Smooth and creamy with a delicious crunchy topping . This soup ticks all the boxes and simple add some cooked shredded chicken to make it into a dinner.

Sweet Potato Soup with Crunchy Peanut Topping

 ½ tbsp  rapeseed or coconut oil

1 medium white onion

500g sweet potato peeled and chopped into chunks

2tbsp thai curry paste (you can use red or yellow)

1 tin coconut milk

450ml veg stock

Method

Heat the oil and sweat the onion and sweet potato for 5 mins. Add the paste and cook out stirring for 5 more minutes. Add the stock and coconut milk and cook for 15 mins until the sweet potato is tender. Blend, season as needed with salt and lime juice.

Make the topping and pour the soup into 4 bowls, top with the crunchy peanut and some chopped coriander and serve.

Topping

100g peanuts lightly toasted and cooled

1tsp fish sauce

1tsp soy sauce

Juice of 1 lime

1 spring onion chopped

1 clove garlic chopped

2cm piece of garlic chopped

1tbsp chopped red chilies

1tsp brown sugar

2 large handfuls of chopped mint coriander and thai basil.

(If you cant find thai basil, leave it out, don’t use regular)

Blend everything. Store in the fridge when not needed.