Ingredients

• 1 tablespoon peanut oil
• 1/2 red onion, chopped
• 5cm piece ginger, peeled, chopped
• 1/2 cup (150g) yellow curry paste
• 1.2kg sweet potato, peeled, cut into 4cm pieces
• 1 tablespoon Masel vegetable stock powder
• 2 x 400ml cans coconut milk
• 1 tablespoon fish sauce
• Sesame oil, to serve
• Lime wedges, to serve

Coriander sprinkle

• 1 garlic clove, finely chopped
• 1 long red chilli, seeded, finely chopped
• 1/2 red onion, finely chopped
• 2/3 cup chopped coriander (including stems)
• 1 teaspoon finely chopped ginger
• 1 tablespoon lime juice

Method

• Step 1 Heat oil in a large saucepan over medium heat. Add onion and ginger. Cook, stirring, for 5 mins or until onion softens. Add curry paste and cook for 1 minute or until fragrant. Add sweet potato and stir for 1 min to coat. Add 3 cups (750ml) water, stock powder, coconut milk and fish sauce. Bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 25 mins or until sweet potato is tender. Set aside to cool for 5 mins.
• Step 2 Meanwhile, to make the coriander sprinkle, combine the garlic, chilli, onion, coriander, ginger and lime juice in a medium bowl.
• Step 3 Using a stick blender or processor, blend soup until smooth. Divide soup among serving bowls. Top with coriander sprinkle. Drizzle with sesame oil and serve with lime wedges.