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Spicy sweet potato soup with chilli coriander cream

Spicy sweet potato soup with chilli coriander cream
Recipe type: soups
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Sweetness loves spice, so the secret in this warming vege soup is a spoonful of Thai curry paste.
  • 1 tsp Massel salt-Reduced Chicken stock powder
  • 1L (4 cups) boiling water
  • 2 tsp sunflower oil
  • 1 large brown onion, finely chopped
  • 1 tbs red curry paste
  • 2 carrots, peeled, thickly sliced
  • 750g sweet potato (kumara), peeled, coarsely chopped
  • 2 tsp lime juice
  • ½ tsp brown sugar
  • 90g (1/3 cup) extra light sour cream
  • 1 long fresh red chilli, finely chopped
  • 1 tbs chopped fresh coriander
  1. Combine stock powder and water in a jug. 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 mixture. 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.
Why sweet potato? Good source of dietary fibre. Provide several carotenoids, which act as antioxidants. High in vitamins including C, E and beta carotene.
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