Sunday, 26 February 2012

Red Curry Sweet Potato Soup

I used some of our recent crop of Sweet Potato to make this soup.


500 Grams of Sweet Potato slowed cooked in the oven with the skin still on.  Once cooked scoop the flesh away from the skin.  (fed the skin to the dogs)

1 Brown Onion, 2 cloves garlic and 2 sticks of celery (chopped) all cooked in 3 tablespoons of olive oil.

Then add 2 tablespoons of Red Curry Paste (maybe less next time)

Add the sweet potato flesh and 1 litre of vegetable stock.

Cook over a slow heat for 30 - 45 mins.  

I then used the stick mixer to blend out all the lumps.

Reheated just before serving and added one can of coconut milk (440ml)

Served with a dollop of sour cream and a sprig of mint.

It was delicious but maybe just a touch to spicy 

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