Creamy Thai Soup

This time of year is great to enjoy soup….no matter where you are!!

It’s a great lunch to take to work or school in a thermos….or to enjoy for a nutritious, easy dinner. I’ve made mine in the slow cooker – but you can easily whip it up after work on the stove.

Jam packed with calcium, magnesium, potassium, folic acid, phosphorous, vitamin C & beta-carotene – it’s easy on digestion, detoxifying & great for circulation!!

Ingredients:

• 2tsp oil (I like coconut)
• 1 small brown onion, chopped
• 3tsp red curry paste (modify for kids)
• 500g gold sweet potato, peeled & coarsely chopped
• 250g pumpkin, skin off & chopped
• 2tsp lemongrass paste (or fresh lemongrass to taste)
• 2 pinches of salt
• 1 tsp coconut sugar (or brown sugar)
• 2C coconut/almond milk (‘So Good’ one….or Soy milk if prefer)
• 1/2C coconut milk
• 1.5C water
• Coriander, chopped to serve

Method:

1. Heat oil in slow-cooker set on ‘high’ (or large saucepan). Add in onion & cook until softens.
2. Add in curry paste & cook for 1-2mins till aromatic.
3. Add in sweet potato, pumpkin & lemongrass. Pour in 1.5C water & leave in slow-cooker till vegetables are tender (or bring to boil in saucepan, then reduce to simmer for 15-20mins).
4. Add in salt, sugar & ‘milks’. Set aside to cool slightly. Blend or process soup in batches, until smooth.
5. Return to pan & stir over low heat until heated through. Ladle into bowls & sprinkle the coriander on top. Enjoy!!