Thai Coconut & Root Vegetable Soup
Updated: Feb 7
A beautiful, smooth and silky soup with the warming tones of Thai flavours. Absolutely delicious any time of the year but perfect for these cold, Autumnal days. A guaranteed crowd pleaser.
Ingredients - Feeds 4
2 tbsp groundnut or sunflower oil
1 large onion, diced
1 thumb size piece of ginger, peeled and grated
2 garlic cloves, peeled and sliced
1 red chilli, deseeded and sliced or a pinch of dried chillis
3 carrots, peeled and sliced
3 sweet potatoes, peeled and sliced
1 small or half a large butternut squash, peeled, deseeded and sliced
1 tin of coconut milk (I used reduced fat versions)
250ml vegetable stock
Juice of 1 lime
Salt and pepper to taste
1 - Heat the oil in a large pan. Add the onion, ginger, garlic, chilli and root vegetables. Stir, reduce to a low heat and cook with the lid on for 10-15 minutes, stirring regularly to make sure it doesn't catch.
2 - Add the coconut milk and stock. Bring to the boil then lower the heat and simmer with the lid on for 20 minutes.
3 - Blend thoroughly. Squeeze in half a lime and taste for seasoning. Add more lime juice if necessary.