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Spicy sweet potato soup with chilli coriander cream
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Spiced vegetable soup with a touch of Thai curry paste for a perfect balance of sweetness and heat.
Ingredients:
  • 1L (4 cups) chicken style liquid stock
  • 9.20 gm sunflower oil
  • 1 large brown onion, finely chopped
  • 28.00 gm red curry paste
  • 2 carrots, peeled, thickly sliced
  • 750g sweet potato (kumara), peeled, coarsely chopped
  • 10.60 gm lime juice
  • 2.00 gm brown sugar
  • 90g (1/3 cup) extra light sour cream
  • 1 long fresh red chilli, finely chopped
  • 20.00 ml chopped fresh coriander
Instructions:
  • In a large saucepan, heat oil over medium heat. Sauté the onion until soft, about 5 minutes. Add curry paste and cook until aromatic, about 1-2 minutes.
  • Combine the carrot, sweet potato, and stock in a pot and bring to a boil. Then, lower the heat and let it simmer for 25-30 minutes until they are tender. Allow it to cool a bit before serving.
  • Puree the soup until velvety. Warm gently for 2-3 minutes. Incorporate the zesty lime juice and rich brown sugar. Season to taste.
  • Mix the sour cream, chili, and coriander in a bowl, then serve alongside the soup.

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