Curried Sweet Potato Soup
Ingredients
- 1 kg sweet potatoes, peeled and cut into chunks
- 1 onion, peeled and chopped
- 2 dessertspoons curry paste
- 1 litre vegetable stock
- 1 400g tin coconut milk
- Olive oil
This is a lovely winter soup, with a velvety texture and delicious flavour.
Instructions
-
Soften the chopped onion in olive oil.
-
Add the curry paste and stir through.
-
Add the sweet potatoes and stock.
-
Simmer for 20 minutes until the potatoes are tender.
-
Whizz in a blender until smooth.
-
Add the coconut milk and stir through.
Serve with warm naan bread.
Further Reading
 Fat: An Appreciation of a Misunderstood Ingredient with Recipes Jennifer McLagan |  New Covent Garden Food Company's Book of Soups New Covent Garden Soup Company |  Flour Water Salt Yeast Ken Forkish |  Preserves: River Cottage Handbook No.2 Pam Corbin |  New Covent Garden Book of Soup and Beyond: Soups, Beans and Other Things New Covent Garden Soup Company |
