When I was little sweet potato was an uncommon vegetable on Aussie dinner tables – none of my friends would have recognised one. It was one of those foods that confirmed my status of ‘hippy kid’. Sweet potato became a regular feature in our kitchen when our bohemian pantry was at its most dreary – I think of that time as the Era of Culinary Austerity. No extras on hand to spice up a meal so our cooked sweet potato was bland, and yet often the tastiest element of the meal. Sad days.
This recipe has been adapted from one in the latest Woolworths Australian Good Taste magazine. Woolworths is running a promotion which involves inviting readers to cook specified recipes and upload to the www.taste.com.au website. Since I am always on the hunt for inspiration, I thought I might as well give this challenge a go, and try to break my bad attitude towards the humble sweet potato.
I don’t think I would have tried this recipe if it weren’t for the promotion because I wasn’t convinced about using red curry paste in this kind of recipe. I also thought there was a risk that the sweet potato would be too heavy a flavour for the soup. However, the result was a delicious and filling dish, and one that even the sprogs enjoyed. We ate it with a crunchy crusted hot sour dough bread with lashings of butter, and it was a fabulous winter night’s meal.
- 4 T olive oil
- 1.2 kg sweet potato, peeled and cubed
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 1 lg brown onion, diced
- 1 1/2 t Massel chicken (or vegetable) stock
- 6 c boiling water
- 2 t fresh lime juice
- 1/2 t brown sugar or honey
- 1/2 c light sour cream
- 2 T chopped fresh coriander or parsley
- 1 fresh red chilli, very finely chopped (optional)
Saute onion, celery and curry paste in oil for 4 minutes. Add carrots and sweet potato and saute for another 2 minutes. Add boiling water and chicken or vegetable stock. Bring soup to boil for 2 minutes and then reduce heat to simmer soup for 30-40 minutes. Cool slightly.
Blend soup until smooth. Heat gently on low for 4-5 minutes. Add lime jiuce and sugar.
Combine sour cream, chilli (if using) and coriander or parsley. Serve soup with hot bread and sour cream.