Thai sweet potato soup
Roughly dice all the vegetables.
Heat olive oil in a large heavy-based saucepan over medium heat. Cook the Thai curry paste, stirring, for 5 minutes or until fragrant.
Add the diced vegetables and reduce the heat to low, then cook for 15 minutes, stirring often.
Pour the stock into the saucepan and increase the heat until it comes to a boil.
Reduce to a simmer and cook for 20 minutes with the lid on.
Remove from the heat and blend the soup with a stick blender until smooth.
Return to the heat and add coconut milk, stirring until well combined and bringing back to a boil.
Remove from heat and finish by stirring in fish sauce and lime juice.
Garnish with coriander leaves and toasted almonds.