INGREDIENTS FOR 4 SERVINGS:
• 300g (11oz) cooked Venere rice
• 2 tbsp olive oil
• 3 small sweet potatoes, peeled and chopped
• 3 carrots, peeled and chopped
• 2 garlic cloves, chopped
• 1 small piece of ginger, chopped
• 700ml (24fl oz) vegetable stock
• 300ml (10fl oz) coconut milk
• Thai red curry paste
• chopped almonds
• chopped coriander and mint
PROCEDURE:
- Heat the oil in a medium soup pot and add in the garlic and ginger. Gently fry until they’re golden. Add in the chopped carrots and sweet potatoes. Stir well to coat the potatoes and carrots with the garlic-ginger oil.
- Pour the vegetable stock into the pot along with the curry paste. Make sure it’s enough to just cover the potatoes. Stir well. Bring the stock up to a simmer and cover. Continue to simmer the soup until the carrots are tender and the potatoes are just starting to break apart.
- Once the vegetables are cooked, use a hand blender to blend the soup until smooth. This soup will be very thick. Add in some more water to make the soup the kind of consistency that you love.
- Add the coconut milk and the spices and herbs to the soup and blend again until very smooth. Slice the dried chillies for the top of the soup. Divide into bowls and add in the Venere rice and top with the chopped almonds and the chopped fresh herbs.
