Spicy sweet potato soup with chilli coriander cream

Cooking Soups Spicy sweet potato soup with chilli coriander cream

Sweetness loves spice, so the secret in this warming vege soup is a spoonful of Thai curry paste.

Lables: Egg free Gluten free Wheat free
  1. Heat oil in a large saucepan over medium heat. Cook the onion for 5 minutes or until soft. Stir in curry paste for 1-2 minutes or until aromatic.
  2. Add the carrot, sweet potato and stock. Bring to the boil. Reduce heat to low. Simmer for 25-30 minutes or until tender. Cool slightly.
  3. Blend the soup until smooth. Heat over low heat for 2-3 minutes. Stir in the lime juice and brown sugar. Season.
  4. Combine the sour cream, chilli and coriander in a bowl. Serve with the soup.

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1L chicken stock
2 tsp sunflower oil
1 large brown onion, finely chopped
1 tbsp red curry paste
2 carrots, peeled, thickly sliced
750g sweet potato , peeled, coarsely chopped
2 tsp lime juice
1/2 tsp brown sugar
90g extra light sour cream
1 long fresh red chilli, finely chopped
1 tbsp chopped fresh coriander

Adv

Autors
Preparation time
15
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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