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Ingredients
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1L (4 cups) Massel chicken style liquid stock
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2 teaspoons sunflower oil
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1 large brown onion, finely chopped
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1 tablespoon red curry paste
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2 carrots, peeled, thickly sliced
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750g sweet potato (kumara), peeled, coarsely chopped
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2 teaspoons lime juice
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1/2 teaspoon brown sugar
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90g (1/3 cup) extra light sour cream
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1 long fresh red chilli, finely chopped
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1 tablespoon chopped fresh coriander
Method
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1Heat 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.
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2Add the carrot, sweet potato and stock. Bring to the boil. Reduce heat to low. Simmer for 25-30 minutes or until tender. Cool slightly.
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3Blend the soup until smooth. Heat over low heat for 2-3 minutes. Stir in the lime juice and brown sugar. Season.
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4Combine the sour cream, chilli and coriander in a bowl. Serve with the soup.
Source: taste.com.au
