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.
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Add the curry paste and stir through.
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Add the sweet potatoes and stock.
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Simmer for 20 minutes until the potatoes are tender.
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Whizz in a blender until smooth.
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Add the coconut milk and stir through.
Serve with warm naan bread.
Further Reading
 Preserves: River Cottage Handbook No.2 Pam Corbin |  The Forager's Kitchen Fiona Bird |  Bread Matters: Why and How to Make Your Own Andrew Whitley |  Bread: River Cottage Handbook No. 3 Daniel Stevens |  River Cottage Veg Every Day! Hugh Fearnley-Whittingstall |
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