Red curried sweet potato soup with coconut milk

Difficulty

Low

Time

50 min

Author

Marc Fosh

Ingredients

Servings

2

1

1 , or vegetable stock

1 , chopped

1 , chopped

1

2 , chopped

2

250

600

1

Instructions

Step 1

Heat the butter in a large saucepan over low heat. Add the red onion, chilli, ginger and garlic and sweat for 2-3 minutes, until softened but not yet browned.

Step 2

Add the Thai curry paste, sweet potato and vegetable stock and bring everything to a boil.

Step 3

Reduce to a simmer for 15 minutes.

Step 4

Add the coconut milk and lime juice. Blend the soup mixture with help of Braun’s MultiQuick hand blender to a creamy soup. Season to taste.