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Noth­ing quite beats soup in win­ter. Thai soup is one of my favorite soups and a great com­fort food to beat the win­ter chill.

Thai soup
15 ml (1 tbsp) oil
15 ml (1 tbsp) but­ter
1 large onion chopped
5 ml (tsp) medium curry pow­der
10 ml (tsp) freshly crushed gar­lic
20 ml (tsp) finely chopped root gin­ger
1 kg diced sweet potato
5 x 250 ml (5 cups) water
3 chicken or veg­etable stock cubes
250 ml (1 cup) orange juice
400 ml coconut milk
Black pep­per and salt to taste
Ground cin­na­mon and toasted coconut, or onion sprouts and milled black pep­per, or fresh corian­der leaves (dha­nia) to garnish

Heat oil and but­ter and saute the onion. Stir in curry pow­der, gar­lic ad gin­ger and stir-​fry for 1 minute. Add sweet potato, water, stock cubes and orange juice. Bring to boil. Sim­mer over mod­er­ate heat for 35 min­utes. Remove and stir in coconut milk and liq­uidise. Reheat. Sea­son with black pep­per. Gar­nish with cin­na­mon and toasted coconut, or with lemon sprouts or fresh corian­der. Serve with sherry (serves 10)

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