West Indian Sweet Potato Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A Huey recipe. Ingredients:
2 celery ribs, diced |
2 medium carrots, peeled & chopped |
1 large onion, peeled & chopped |
vegetable oil |
2 -3 teaspoons indian curry paste |
4 chilies, chopped |
4 -5 garlic cloves, crushed |
1 kg sweet potato, peeled & cut into chunks |
3 -4 bay leaves |
6 fresh thyme sprigs, leaves of |
1 tablespoon chopped fresh parsley |
vegetable stock |
cream |
Directions:
1. Sauté celery, carrot and onion in a little vegetable oil until reasonably soft.
2. Then add curry paste, chillies, garlic, sweet potatoes, bay leaves, thyme and parsley. Mix really well to coat with oil and add stock to cover. Bring to the boil and cook until vegies are tender.
3. Remove bay leaves and blend, adding a little cream. Taste for seasoning.
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