Ingredients (serves 6)
- 1 tablespoon olive oil
- 1 brown onion, chopped
- 2 garlic cloves, crushed
- 3 teaspoons curry powder
- 1.2kg orange sweet potato, peeled, cut into 2cm cubes
- 4 to 5 cups chicken stock
- 1 large granny smith apple, peeled, grated
- 1/2 cup coconut cream toasted sourdough bread, to serve
Method
- Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook for 4 to 5 minutes or until tender.
- Add curry powder. Cook, stirring, for 1 minute or until aromatic.
- Add sweet potato, 4 cups stock and apple to curry mixture. Stir to combine.
- Bring to the boil. Reduce heat to low. Simmer, partially covered, for 30 minutes or until sweet potato is tender. Remove from heat. Stand for 5 minutes.
- Using a food processor or hand blender, puree soup, in batches, until smooth.
- Return soup to saucepan over low heat. Stir in coconut cream. Heat for 8 to 10 minutes or until hot (do not allow to boil).
- Add more stock if soup is too thick. Season with pepper. Serve with toasted bread.
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