Thai sweet potato soup

Ingredients

·         1 Tbs canola oil

·         2 Tbs yellow, green or red curry paste

·         1 bunch of leeks, sliced

·         250g cubed sweet potato

·         250g cubed butternut (or sweet potato - I use a bit of butternut for colour)

·         2 cup weak chicken stock

·         1 tin lite coconut milk

·         large handful of coriander

·         fish or soy sauce to taste

Method

In a large pot, add the paste and leeks to the heated oil and saute until soft and glossy.
Add the sweet potato/butternut, stock and 1/2 the coconut milk, stir well, cover and simmer for 30-40 minutes or until soft.

Add the remaining coconut milk and 3/4 of the coriander and blend with a hand blender or food processor until smooth.

Season with some fish or soy sauce and garnish with coriander.

* Use yellow paste for mild and red if you like it HOT!
*You could use onions instead, but I love the subtle flavour of leeks