Sweet Potato and Nutty Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 3 |
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I made this recipe in a recent Food Tech class and loved it. It's a very thick soup thats great for a cold winter. Ingredients:
1 tablespoon oil |
1 large onion, diced |
2 tablespoons curry powder |
500 ml chicken stock |
500 g sweet potatoes, peeled and cut into 1cm cubes |
1 tablespoon coriander, stems chopped |
1 tablespoon coriander leaves, chopped |
1/4 cup coconut cream |
1/4 cup unsalted peanuts |
salt, to taste |
pepper, to taste |
Directions:
1. Heat the oil in a medium saucepan and add the diced onion. Cook until sauteed and add the curry powder.
2. Cook the onion until it has absorbed the curry powder and reduce the heat to medium/low.
3. Add the chicken stock, potatoes and corriander stems to the onion and cover with a lid for 20-30 minutes or until the potato starts to fall apart in the stock.
4. Remove from heat and add the coconut cream and peanuts. Stir until combined.
5. Use a stick blender or food processor to blend the soup until all the potato is pureed and the soup is thick.
6. If you are wanting a runnier soup, add some cream or milk to the mixture.
7. Serve immediately topped with corriander leaves and season with salt and pepper.
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