Instructions

• Melt the coconut oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until soft. Now add the Thai curry paste and continue to sauté for a further minute.
• Add the sweet potato, carrots, and vegetable broth to the pot. Place a lid on top, and turn the heat up to medium-high. Allow the soup to come to a simmer, then turn the heat down to low and allow to simmer gently for 30 minutes, stirring occasionally.
• Use an immersion blender to blitz the soup until completely smooth, then add the coconut milk and stir to combine. If you wish, you can reserve a tablespoon or two of the coconut milk to garnish the finished soup.
• Taste the soup and if needed add a little more salt or pepper. Garnish with fresh cilantro and a drizzle of sriracha.