Julie Goodwin’s sweet potato soup is the ultimate comfort food. Sweet potatoes are roasted and blended with bold red curry paste and creamy coconut milk for a warming lunch or a wholesome dinner.

Ingredients

1kg sweet potatoes

2 tablespoons olive oil

2 cloves garlic, chopped

2 tablespoons red curry paste

2 x 400ml cans of coconut milk

2 tablespoons fish sauce

2 tablespoons coriander leaves

Method

Preheat the oven to 200°C (180°C fan-forced). Place the unpeeled sweet potatoes directly on the wire rack of the oven and roast for about 40 minutes. The cooking time will vary, depending on the size of the sweet potatoes. When they are ready, a skewer will easily go through them and the skin will be loose. Set aside to cool down.

In a large pan, heat the olive oil over a medium heat. Add the garlic for a few seconds until fragrant but not coloured. Add the curry paste and cook, stirring constantly, for 1 minute. Gradually add the coconut milk and mix well.

Peel away the skin of the sweet potato (it should slip off easily.) Break the sweet potato flesh into pieces and add to the pot.

Remove the soup from the heat and add the fish sauce. Using a hand-held stick mixer, purée the soup until smooth. Serve sweet potato soup scattered with a few coriander leaves.