2 tablespoons vegetable oil
1 tablespoon sesame oil
800 grams (about 2 large) sweet potato, peeled and grated
4 spring onions, thinly sliced
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
1 teaspoon sea salt
¼ cup yellow curry paste
4 cups vegetable stock or water
400ml tin coconut milk
2 x 250 gram packets udon noodles
Heat both oils in a large saucepan and add the sweet potato, spring onions, ginger, garlic and salt and stir together. Stir in the curry paste, stock or water and coconut milk. Bring to the boil then reduce the heat. Cover the pot and simmer for 20 minutes.
Purée with an immersion blender and season with salt if needed.
Cook the udon noodles following the instructions on the packet.
To serve: Divide the noodles among bowls and ladle over the soup. Add toppings of choice.
Topping suggestions: finely shaved red cabbage, sliced chillies, coriander and mint, chopped roasted nuts, sliced spring onions, chilli flakes, shaved coconut, toasted pumpkin and sunflower seeds.