Spicy Sweet Potato Soup with Chilli Coriander Cream

  • 1ℓ stock
  •  2 teaspoons sunflower oil
  •  1 large brown onion, finely chopped
  •  1 tablespoon red curry paste
  •  2 carrots, peeled, thickly sliced
  •  750g sweet potatoes, peeled, coarsely chopped
  •  2 teaspoons lime juice
  •  ½ teaspoon brown sugar
  •  90g (⅓ cup) sour cream
  •  1 long fresh red chilli, finely chopped
  •  1 tablespoon chopped fresh coriander
  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.

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