- 1 tbsp olive oil
- 300g sweet potato, peeled and cut into chunks
- 300g butternut, peeled and cut into chunks
- 1 large brown onion, peeled and chopped finely
- 1 tbsp Thai red curry paste
- 500ml vegetable stock
- 500 ml coconut milk
- 100g unsalted peanuts, roasted in a pan
- 2 garlic cloves, finely chopped
- 2 tsp ginger, finely chopped
- 2 large green chillis, deseeded and finely chopped
- 1 small bunch of coriander, well rinsed and coarsely chopped
- 1 large handful fresh mint, coarsely chopped
- 1 large handful fresh basil, coarsely chopped
- 2 tbsp Thai fish sauce
- 2 tbsp lime juice, freshly squeezed
- 1 tbsp palm sugar or brown sugar
Heat the olive oil in a saucepan and then add the onion, butternut and sweet potato and fry with the lid on until tender, stirring regularly. Increase the heat and add the curry paste and fry until it has a fragrant aroma. Add the stock and coconut milk and bring to the boil. Blend the ingredients, but make sure you retain some of the texture.
To make the pesto, put all of the ingredients into a food processor and whiz until you have a chunky green paste, taste and season accordingly. Reheat the soup and then dollop with a generous spoonful of pesto. Serve with chunky bread. Serves 4.
Hoopenburg Integer Chanrdonnay 2006 complements this dish.
To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za
Photography & Styling C&D Heierli
Recipe by Diane Heierli