Curried Sweet Potato Soup
Ingredients
- 1.2kg sweet potato (peeled and diced)
- 1 large onion (diced) – do not increase this quantity!
- 2 garlic cloves (crushed)
- 1 tsp curry powder – do not increase this quantity!
- 4 cups vegetable stock
- 1 large green apple (grated)
- ½ cup skim milk
- 1 tsp coconut essence
Instructions
- Sauté the onion and garlic in a spray of oil until the onion is clear.
- Add the curry powder and cook until fragrant.
- Add the sweet potato and the vegetable stock.
- Cook for approximately 30 minutes until the sweet potato is cooked.
- Puree the soup with a stick blender.
- Add the grated apple, milk and coconut essence.
- Serve piping hot, with lots of crusty baked dinner rolls with lashings of butter.
Notes
- Don’t be tempted to put extra onions in. One small onion is more than enough when also combined with the spiciness of the curry.
- Go easy on the crushed garlic (4 teaspoons is too much).
- For the curry powder, one level teaspoon (if not ¾ teaspoon) is more than enough for them.
- If no coconut essence is available, perhaps dilute the spiciness of this recipe with some coconut cream.
