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Heat the butter in a large saucepan over low heat. Add the red onion, chilli, ginger and garlic and sweat for 2-3 minutes, until softened but not yet browned.
Add the Thai curry paste, sweet potato and vegetable stock and bring everything to a boil.
Reduce to a simmer for 15 minutes.
Add the coconut milk and lime juice. Blend the soup mixture with help of Braun’s MultiQuick hand blender to a creamy soup. Season to taste.
Heat the butter in a large saucepan over low heat. Add the red onion, chilli, ginger and garlic and sweat for 2-3 minutes, until softened but not yet browned.
Add the Thai curry paste, sweet potato and vegetable stock and bring everything to a boil.
Reduce to a simmer for 15 minutes.
Add the coconut milk and lime juice. Blend the soup mixture with help of Braun’s MultiQuick hand blender to a creamy soup. Season to taste.
