Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 tablespoons red thai curry paste
• 200ml coconut milk
• 1kg sweet potatoes, peeled and cut into chunks
• 1 litre vegetable or chicken stock
• salt and pepper for seasoning

Method

1. Place the olive oil in a large saucepan
2. Add in the onion and saute over a medium heat until soft
3. Stir in the red Thai paste and coconut milk
4. Cook for 2 minutes
5. Stir in the sweet potatoes
6. Pour in the stock and bring to the boil
7. Simmer for 20 minutes or until the sweet potato is tender
8. Season with salt and pepper
9. Blend until smooth