Thai Spiced Sweet Potato Soup

The weather gods are on our side this week, West Linton must be in favour. The sun is out, the sky is blue and the cafe is buzzing.

We are working hard to get word out about the Green Apple Cafe, dropping flyers, setting up a facebook page, tweeting regularly, I hope it gets everyone in our local area to come by and visit, catch up with friends and try out our new menu. Every day we make fresh soups, salads, paninis and lots of yummy cakes.

At home, I am testing out new soup recipes to add some spice to the summer menu. If we have the predicted "barbecue summer" we will be needing some fresh and light flavours to entice people in so we are experimenting with flavours from hotter climes: India, Thailand and the Middle East. We've had curried butternut squash soup, chicken noodle soup with lemongrass and ginger and today, a gentle sweetly spiced Thai soup with creamy coconut milk and a little bit of a chilli kick.

Thanks to everyone who has come out to support us in our first few weeks, I hope you all come back again soon.

Thai Spiced Sweet Potato Soup
 
1tbsp vegetable oil
2 onions, finely chopped
1 large clove of garlic, crushed
2 heaped tsp Thai red curry paste
1 can coconut milk
1 litre chicken stock
1 kilo sweet potatoes, peeled and roughly chopped
Salt and pepper
Fresh Thai basil or coriander to serve

Heat oil in a large heavy bottomed saucepan. Saute the onions and garlic gently until soft - around 5 minutes.
Stir in the curry paste and fry gently for anonther minute or two to release the flavours from the spices.
Add the coconut milk and chicken stock, bring to a simmer and stir to blend.
Put the sweet potatoes  in the pan and simmer for 15-20 minutes until they are soft.
Blend the soup to a smooth puree then season to taste with salt and lots of black pepper.
Sprinkle with basil or coriander and serve with hot naan bread.