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Sweet Potato and Coconut Soup

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

Serves 4

Ingredients

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Method

  1. 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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