Sweet potato coconut curry soup
How about a filling sweet potato soup with a bit of spice?
This orange soup is packed with vegetables and is heart-warming for the cold days.
This orange soup is packed with vegetables and is heart-warming for the cold days.
Ingredients
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700 gr sweet potatoes
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2 tbsp coconut oil
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2 chopped onions
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2 cm fresh ginger, peeled and finely chopped
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2 limes, 1 juiced – 1 sliced
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pepper and salt
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1 bush bok choy, chopped
400 ml coconut milk
2 tbsp curry pasta, f.e. Fairtrade Original
Optional: 200 g chicken pieces
Preparation
1. Peel the sweet potato and cut into cubes. Heat the coconut oil in a soup pan and fry the onion chips and fresh ginger. Add the curry spice paste to taste. Add the potato cubes to the herb mixture.
2. Add the coconut milk and 500-600 ml water and bring everything to the boil. Cook the soup until the potato is done. Puree the soup using a hand blender.
Optional: Sprinkle the chicken pieces with salt and pepper and add it to the soup. Cook until the chicken is done.
Optional: Sprinkle the chicken pieces with salt and pepper and add it to the soup. Cook until the chicken is done.
3. Add some of the lime juice. Add the pak choi to the soup at the last minute.
4. Divide the soup among 4 large soup bowls, sprinkle with some lime juice and garnish each bowl with a slice of lime.
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