Thai Curry & Sweet Potato Soup

 

2 pounds (450g) sweet potatoes, peeled and cubed

1 red bell pepper, deveined and cut in large pieces

1 onion, quartered

1 garlic bulb, cut in half

2 tablespoons (45g) red Thai curry paste

3 tablespoons (45ml) olive oil

5 cups (1,2l) chicken stock

1 lime, juiced

1/2 cup (115g) crème fraîche or full fat yoghurt 

Salt to taste

Coriander leaves for garnish 

1. place sweet potatoes, bell pepper and onion in a bowl. Mix curry paste with olive oil. Mix under vegetables

2. arrange vegetables on a lined baking sheet. Place garlic halves in the middle of the baking sheet and drizzle with some olive oil

3. bake at 375°F (180°C) for 35 to 40 minutes, or until vegetables are nicely roasted and soft

4. add roasted vegetables and garlic (just the cloves), together with chicken stock in batches to a blender and blend until very smooth

5. pour into saucepan and heat. Add crème fraîche and lime juice. Season with salt to taste