Red Curry Sweet Potato Soup
"From a feature of soups from our local paper."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (387.7 g)
- Calories 242.3
- Total Fat - 7.5 g
- Saturated Fat - 2 g
- Cholesterol - 7.6 mg
- Sodium - 439.5 mg
- Total Carbohydrate - 35.5 g
- Dietary Fiber - 3.5 g
- Sugars - 10.2 g
- Protein - 9 g
- Calcium - 37.3 mg
- Iron - 2.1 mg
- Vitamin C - 21.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil in a saucepan over high heat and add the brown onion and garlic cloves and cook for 2-3 minutes.
Step 2
Add finely grated ginger and red curry paste and cook for 1-2 minutes.
Step 3
Add the chopped sweet potato and chicken stock and cook for 15 minutes.
Step 4
Add the coconut cream and bring back to a simmer.
Step 5
Blend with a hand held blender (or transfer to a processor - if you do this return to the pot to heat back up) until smooth.
Step 6
Divide between bowls and decorate with coriander leaves.
Tips
No special items needed.
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