Curried sweet potato soup

Posted by adm On August - 15 - 2011

How to cook Curried sweet potato soup


  • 1 tablespoon olive oil
  • 1 brown onion, shredded
  • 2 garlic cloves, humiliated
  • 3 teaspoons curry pulverise
  • 1.2kg orange sweet tater, raw, delve 2cm cubes
  • 4 to 5 cups chicken strain
  • 1 large granny smith apple, raw, grated
  • 1/2 cup coconut cream toasted sourdough breadstuff, to service

How to:

  • Heat oil in a large saucepan over medium-high hotness. Add onion and ail. Cook for 4 to 5 minutes or until tenderise. Add curry powderise. Fake, stirring, for 1 minute or until redolent.

  • Add sweet tater, 4 cups stock and apple to curry assortment. Stir to commingle. Bring to the churn. Reduce heat to low. Simmer, partially covered, for 30 minutes or until sweet potato is tenderise. Remove from rut. Symbolize 5 proceedings.

  • Using a food processor or hand liquidiser, puree soup, in batches, until quiet. Return soup to saucepan over low hotness. Stir in coconut drub. Heat for 8 to 10 minutes or until hot (do not allow to moil). Add more stock if soup is too thick. Season with peppercorn. Serve with toasted cabbage.

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