Thai Coconut & Lemongrass Sweet Potato Soup with Spiced Croutons

• Sweet Potato Base
• 600g sweet potato, peeled and cut into 2cm cubes
• 1 tbsp neutral oil
• 1/2 tsp fine salt
• Aromatics & Soup
• 1 tbsp neutral oil (or coconut oil)
• 1 medium onion (or 2 shallots), roughly chopped
• 3 cloves garlic, smashed
• 1 thumb fresh ginger (approx. 15g), roughly sliced
• 1.5 tbsp lemongrass paste
• 1–2 tsp red curry paste or chili flakes (optional)
• 400ml coconut milk (1 tin)
• 350ml vegetable stock
• 1 tbsp soy sauce or tamari
• Juice of 1/2 lime
• Croutons
• 1/2 stale baguette, cut into bite-sized cubes
• 1 tbsp olive oil or neutral oil
• Pinch of sea salt
• Pinch of five-spice or chili powder

1. Toss the 600g sweet potato cubes with 1 tbsp neutral oil and 1/2 tsp fine salt.
2. Air-fry at 190°C for 15–18 minutes, shaking halfway through, until caramelized and tender.
3. Toss the 1/2 stale baguette cubes with 1 tbsp olive oil and a pinch of salt and five-spice.
4. Air-fry at 180°C for 4–5 minutes until golden and crunchy, then set aside.
5. Heat 1 tbsp neutral oil in a saucepan over medium heat on the gas hob.
6. Add 1 chopped onion, 3 smashed garlic cloves, and 1 thumb sliced ginger, then sauté for 3–4 minutes.
7. Stir in 1.5 tbsp lemongrass paste and 1–2 tsp red curry paste for 1 minute.
8. Pour in 350ml vegetable stock, bring to a simmer, then remove from heat.
9. Transfer the roasted sweet potato cubes, warm aromatic stock mixture, and 400ml coconut milk to the blender jug.
10. Blend starting on Speed 1, ramping to Speed 5 for 45–60 seconds until completely smooth.
11. Return soup to the pan on low heat.
12. Stir in 1 tbsp soy sauce and the juice of 1/2 lime.
13. Ladle into bowls and top with the warm croutons.

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