2 tablespoons olive oil
3 cloves garlic, crushed
2 tablespoons ginger paste
1/4 cup Thai red curry paste
1 medium cauliflower (1kg), trimmed, coarsely chopped
350g sweet potato, peeled, cut into 2cm pieces
1 litre (4 cups) chicken stock
400ml can coconut milk
2 tablespoons fish sauce
2 tablespoons lime juice
Cracked black pepper and fresh coriander leaves, to garnish
Heat oil in a stockpot over a medium heat. Add garlic and ginger. Cook, stirring, for 1 minute. Add curry paste and cauliflower. Cook, stirring for 2 minutes.
Stir in sweet potato and stock. Bring to boil. Cover with lid. Gently boil for about 20 minutes, or until vegetables are tender. Remove pot from heat. Stand, uncovered, for about 10 minutes to cool slightly.
Blend soup, in batches, until smooth. Return to same, clean pot. Add milk, sauce and juice. Stir over a medium heat until hot.
Divide soup among serving bowls. Garnish with cracked black pepper and coriander.
TIP! If you prefer, omit the curry paste for a mild flavour. Soup can be made up to three days ahead. Keep, covered, in the fridge.