Blitz up this simple vegan soup in just 20 minutes for a quick lunch or starter. Sweet potatoes, coconut and Thai green curry paste make for a flavourful combination, best enjoyed with warm naan bread
Prep:10 mins
Serves 4
1 tbsp vegetable oil1 onion, chopped1-2 tsp Thai curry paste, red or green750g sweet potatoes, grated1 litre vegetable stockhalf sachet creamed coconut or ¼ can reduced-fat coconut milkhandful coriander, roughly choppedmini naan bread, to serve
STEP 1Heat the oil in a deep saucepan, then soften the onion for 4-5 mins. Stir in the curry paste and cook for 1 min more until fragrant. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 5 mins until the potato is tender.STEP 2Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm naan breads.
