kumarta (sweet potato) soup

serves 8

Ingredients

2 Tablespoons oil
4 cups chopped yellow (sweet)
onion OR leek (white part only)
4 cloves garlic, minced
2 tablespoon minced fresh ginger
2 tablespoons red curry paste
1 Litre vegetable stock (plus more if needed)
6 cups diced peeled carrots
6 cups diced peeled sweet potatoes
Freshly ground black pepper
Up to 1/2 teaspoon cayenne pepper (optional, if you like spice)

Method

1. In a large pot, heat the oil over medium heat. 
2. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.
3. Stir in the curry paste. 
4. Add the stock, along with the carrots, and sweet potatoes. Stir until combined.
5. Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. 
6. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.
7. Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender (never fill your blender past the maximum fill line). Being careful to avoid hot steam escaping from the lid, blend on low and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)
8. Taste, and season with salt and black pepper. 
9. If you’d like more spice, add a pinch or full ¼ teaspoon cayenne pepper, and blend again. 
10. Transfer the soup back to the pot and reheat if necessary. If desired, you can thin the soup out with a bit more stock if it’s too thick for your preference.
11. Ladle the soup into bowls and top with minced coriander, and a squeeze of lime juice. 

Note
This soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.