Red Curry Sweet Potato Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From a feature of soups from our local paper. Ingredients:
1 tablespoon oil |
1 brown onion (chopped) |
2 garlic cloves (minced) |
1 tablespoon ginger (finely grated) |
1 tablespoon red curry paste |
1 kg sweet potato (peeled and chopped) |
1 liter chicken stock |
1 cup coconut cream (250ml) |
coriander leaves (to serve aka cilantro) |
Directions:
1. Heat oil in a saucepan over high heat and add the brown onion and garlic cloves and cook for 2-3 minutes.
2. Add finely grated ginger and red curry paste and cook for 1-2 minutes.
3. Add the chopped sweet potato and chicken stock and cook for 15 minutes.
4. Add the coconut cream and bring back to a simmer.
5. Blend with a hand held blender (or transfer to a processor - if you do this return to the pot to heat back up) until smooth.
6. Divide between bowls and decorate with coriander leaves.
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