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Sweet Potato and Coconut Soup

When you're home late and hungry, this hearty Thai soup hits the spot.



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    Roast the sweet potatoes at 180 degrees Celsius for 40 minutes or until tender. Remove and cool slightly. Cut in half and scoop out the flesh. Place in a blender. Heat up the coconut milk and curry paste. Blitz with the sweet potato until smooth then season with soy sauce. Serve piping hot garnished with coriander.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Sweet Potato and Coconut Soup.


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