Spicy sweet potato soup with chilli coriander cream

Spicy sweet potato soup with chilli coriander cream

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Sweetness loves spice, so the secret in this warming vege soup is a spoonful of Thai curry paste.

The ingredient of Spicy sweet potato soup with chilli coriander cream

  1. 1L (4 cups) Massel chicken style liquid stock
  2. 2 teaspoons sunflower oil
  3. 1 large brown onion, finely chopped
  4. 1 tablespoon red curry paste
  5. 2 carrots, peeled, thickly sliced
  6. 750g sweet potato (kumara), peeled, coarsely chopped
  7. 2 teaspoons lime juice
  8. 1/2 teaspoon brown sugar
  9. 90g (1/3 cup) extra light sour cream
  10. 1 long fresh red chilli, finely chopped
  11. 1 tablespoon chopped fresh coriander

The instruction how to make Spicy sweet potato soup with chilli coriander cream

  1. Heat oil in a large saucepan over medium heat. Cook the onion for 5 minutes or until soft. Stir in curry paste for 1-2 minutes or until aromatic.
  2. Add the carrot, sweet potato and stock. Bring to the boil. Reduce heat to low. Simmer for 25-30 minutes or until tender. Cool slightly.
  3. Blend the soup until smooth. Heat over low heat for 2-3 minutes. Stir in the lime juice and brown sugar. Season.
  4. Combine the sour cream, chilli and coriander in a bowl. Serve with the soup.

Nutritions of Spicy sweet potato soup with chilli coriander cream

fatContent: 221.075 calories
saturatedFatContent: 5.5 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 37 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 6.5 grams protein
sodiumContent:

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