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Curried Sweet Potato Soup




Source of Recipe


Western Star E-meals Issue 98


List of Ingredients




1 Tbsp Oil
1 Tbsp Western Star Butter
1 Onion, chopped
2 Garlic Cloves, crushed
3 Tsp Curry Powder
1.25kg Sweet Potato, peeled and cubed
4 Cups Chicken Stock
1 Large Apple, peeled, cored, and grated
½ Cup Coconut Cream




Recipe



In a large heavy-based saucepan, heat the olive oil and butter and cook the onion over medium heat for 10 minutes, until very soft. Add the garlic and curry powder and cook for a further minute.

Add the sweet potato, chicken stock and the apple and stir well to combine. Bring to the boil, then reduce the heat to a simmer, partially covered, and cook for 30 minutes or until sweet potato is very tender.

Allow the soup to cool slightly before processing in batches in a blender. Blend until smooth, then return to the pan, stir in the coconut cream and reheat gently without boiling.

Serve in warm soup bowls with some warmed crusty bread.