Anyway I hope this nice spicy soup will make up for my absence..
The thing with this is you can make it as spicy or mild as you like, it all depends on your taste
I got the idea one afternoon while watching Everyday Gourmet with Justine Schofield and (as usual) tweaked it to suit what I had in the pantry and fridge...
It's a Sweet Potato soup with a Thai influence...and there's a nice little twist at the end...
You'll need
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3 or 4 large sweet potatoes
2 large dollops of Thai red curry paste
1 can coconut cream
1 litre vegetable stock
1 cup of water
salt or fish sauce to taste
Pesto
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1 bunch coriander
a good handful unsalted cashew nuts (or you can use blanched almonds)
1 red shallot
peanut or rice bran oil
lemon or lime juice
In a large pot, fry off the curry paste in a little oil, then add a large spoonful of the creamy, globby bit at the top of the coconut cream and heat it through with the paste.
Add the chopped and peeled sweet potatoes, then the veggie stock and water and bring to the boil...then let it simmer for about 20 minutes.
Once the potatoes are soft, add the rest of the can of coconut cream, stir it around and then take to it with your stick mixer to blend it so it's smooth and thick.
I put mine in my new blender and it was fabulous
To make the special pesto additive for this soup...
Blend together the nuts, shallot, coriander, oil and lemon juice...spoon it into the bowls of hot soup and voila!!!
That's all there is to it.
I made a huge pot of it and it was all gone in two days so I hope you like it as much as we did!
