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
 Bread: River Cottage Handbook No. 3 Daniel Stevens |  Odd Bits: How to Cook the Rest of the Animal Jennifer McLagan |  Garlic, Garlic, Garlic: Exceptional Recipes from the World's Most Indispensable Ingredient Linda Griffith |  Preserves: River Cottage Handbook No.2 Pam Corbin |  Cakes: River Cottage Handbook No.8 Pam Corbin |
Comments
There are no comments yet, be the first to comment using the form below.
Leave a comment
Please use the form below to leave a comment. All fields are required unless otherwise indicated, and your email address will not be displayed or shared.
