Sweet Potato, Carrot and Lime Soup with Crispy Pita Bread Dippers
A vibrant, earthy-sweet soup made with sweet potato, carrot, makrut lime and a splash of fish sauce. Smooth and warming, it works equally well as a quick weeknight dinner or for feeding a crowd. Serve with crispy golden pita dippers for some crunch.
Serves 2-4 | Prep 15 mins | Cook 40 mins
Recipe by Elizabeth Hewson
Ingredients
- 4 tablespoons olive oil
- 1 red onion, chopped
- 2 carrots, thinly sliced
- 700 g sweet potato (1-2), peeled and chopped
- 2 garlic cloves, smashed
- 2 cups chicken or vegetable stock
- 2 makrut lime leaves
- 1 tablespoon fish sauce
- 2 pita bread pockets
- 1 lime
- Greek or coconut yoghurt, to serve
Method
- Heat 2 tablespoons of olive oil in a deep saucepan over medium heat. Add the onion and carrot and cook for 10 minutes, stirring occasionally, until softened.
- Add the sweet potato and garlic and toss to coat. Pour in the stock, scrunch in the lime leaves and add the fish sauce and a pinch of salt. Bring to a simmer, reduce heat to low, cover and cook for 30 minutes until very soft.
- Meanwhile, preheat oven to 180 degrees C fan-forced. Cut pita breads into strips or wedges, brush with remaining olive oil, sprinkle with salt flakes and bake for 6-8 minutes until golden and crisp.
- Remove the lime leaves, then blitz the soup until smooth using a blender or stick blender. Taste and adjust seasoning.
- Ladle into bowls, zest the lime over the top, dollop with yoghurt and serve with lime wedges and crispy pita dippers.
Recipe by Elizabeth Hewson from Home Food, photography by Nikki To. Murdoch Books.
