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Sweet potatoes - 750 gms (grated)
Thai curry paste - 1-2 tsp
Onion - 1 (chopped)
Vegetable oil - 1 tbsp
Vegetable stock - 1 litre
Creamed coconut - 1/2 sachet
Handful of coriander leaves (roughly chopped)


  • Heat the oil in a large pan, then cook the onion for 4-5 mins, until soft. Stir in the curry paste and cook for one minute more until fragrant.
  • Add the sweet potato and stock, then bring to the boil and simmer for 5 minutes, until the potatoes are tender.
  • Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth.
  • Sprinkle with the coriander.
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