It’s a miserable, blustery Saturday in Sydney, so Husband and the Sprogs curled up on the rug together and sewed their own Ugly Dolls. While they toiled (and bickered and stabbed themselves in the foot with their needle and cried a lot because their daddy had let them stay up late watching the Olympics), I made soup with some odds and ends in the fridge – carrots, sweet potato, red curry paste.
End result – bellies and arms full and happy.
Recipe: Thai sweet potato & carrot soup
Generous splash of peanut oil
1 onion, peeled and finely diced
1 generous teaspoon red curry paste
1 litre chicken stock
1 medium sweet potato, peeled and cut into chunks
2 large carrots, peeled and cut into chunks
1 cup coconut milk
METHOD: Heat oil in a large, non-stick pot. Saute onion until soft. Add curry paste and fry 1 minute until fragrant. Add chicken stock, sweet potato and carrot. Bring to simmer and cover, stirring occasionally, until vegetables are soft. Add coconut milk and puree mixture. Serve (even though it’s Thai-flavoured, I still like serving it with a cob of fresh bread).