Recent Changes - Search:


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


  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook for 4 to 5 minutes or until tender.
  2. Add curry powder. Cook, stirring, for 1 minute or until aromatic.
  3. Add sweet potato, 4 cups stock and apple to curry mixture. Stir to combine.
  4. 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.
  5. Using a food processor or hand blender, puree soup, in batches, until smooth.
  6. 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).
  7. Add more stock if soup is too thick. Season with pepper. Serve with toasted bread.
Page last modified by brett on June 04, 2012, at 06:44 AM