simple way to prepare any night of the week Thai sweet potato soup with coriander pesto

Good afternoon. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Thai sweet potato soup with coriander pesto. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thai sweet potato soup with coriander pesto is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Thai sweet potato soup with coriander pesto is something that I’ve loved my entire life.

Table of Contents


  • 1 tablespoon olive oil
  • 1 brown onion, halved, finely chopped
  • 1 tablespoon red curry paste
  • 1L (4 cups) Massel vegetable liquid stock
  • 1kg orange sweet potatoes (kumara), peeled, coarsely chopped
  • 160ml (2/3 cup) coconut milk
  • Fresh coriander leaves, to serve


  • Step 1
    Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until onion softens. Add the curry paste and cook, stirring, for 1 minute or until aromatic.
  • Step 2
    Add the stock to the pan. Increase heat to high and bring to the boil. Add the sweet potato and reduce heat to medium-low. Simmer, covered, for 20 minutes or until the sweet potato is tender. Set aside for 5 minutes to cool.
  • Step 3
    Meanwhile, to make the pesto, place the coriander and cashews in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until combined. Add the coconut milk and process until combined.
  • Step 4
    Place half the sweet potato mixture in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with remaining mixture. Place over medium heat and cook, stirring, for 2-3 minutes or until heated through. Add the coconut milk and combine.
  • Step 5
    Ladle the soup among serving bowls. Top with coriander pesto and coriander leaves and serve immediately.

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