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Spicy sweet potato soup with chilli coriander cream

  • 0:15 Prep
  • 0:40 Cook
  • 4 Servings


  • 1L (4 cups) Massel chicken style liquid stock
  • 2 teaspoons sunflower oil
  • 1 large brown onion, finely chopped
  • 1 tablespoon red curry paste
  • 2 carrots, peeled, thickly sliced
  • 750g sweet potato (kumara), peeled, coarsely chopped
  • 2 teaspoons lime juice
  • 1/2 teaspoon brown sugar
  • 90g (1/3 cup) extra light sour cream
  • 1 long fresh red chilli, finely chopped
  • 1 tablespoon chopped fresh coriander


  • 1
    Heat oil in a large saucepan over medium heat. Cook the onion for 5 minutes or until soft. Stir in curry paste for 1-2 minutes or until aromatic.
  • 2
    Add the carrot, sweet potato and stock. Bring to the boil. Reduce heat to low. Simmer for 25-30 minutes or until tender. Cool slightly.
  • 3
    Blend the soup until smooth. Heat over low heat for 2-3 minutes. Stir in the lime juice and brown sugar. Season.
  • 4
    Combine the sour cream, chilli and coriander in a bowl. Serve with the soup.

Source: taste.com.au


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