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Curried sweet potato soup
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
"Tried and loved, this soup is a definite repeat. Taste it to believe it!"
Ingredients:
  • 1 brown onion, chopped
  • 7.50 gm curry powder
  • 1.2kg orange sweet potato, peeled, cut into 2cm cubes
  • 4 to 1020.00 gm chicken style liquid stock
  • 1 large granny smith apple, peeled, grated
  • 126.25 gm coconut cream
  • Toasted sourdough bread, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat oil until shimmering. Add onion and garlic, cooking until tender for 4 to 5 minutes. Stir in curry powder and cook for 1 minute until fragrant, stirring constantly.
  • Combine sweet potato, 4 cups of stock, and apple with the curry mixture. Stir well. Bring to a boil, then reduce heat to low. Simmer partially covered for 30 minutes, or until sweet potato is tender. Remove from heat and let it stand for 5 minutes before serving.
  • Blend soup in a food processor until smooth. Return to saucepan over low heat and mix in coconut cream. Warm for 8 to 10 minutes without boiling. Add more stock if needed. Season with pepper and serve with toasted bread.

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