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Curried sweet potato soup

Curried sweet potato soup

5
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Tikka masala gives a fast flavour hit to this rich vegetable soup. A swirl of coconut milk and natural yoghurt adds some creaminess, while coriander makes it fresh

Ingredients

Tikka masala paste

1 tbs

Orange sweet potato (kumara)

500 g, (cut into 1cm pieces),

Potato(es)

200 g, (cut into 1cm pieces),

Onion

1 small, (chopped)

Salt reduced chicken stock

3 cup(s), (750ml)

Light canned coconut milk

⅓ cup(s)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large saucepan with oil and heat over medium heat. Add tikka masala curry paste and cook, stirring, until fragrant.
  2. Add sweet potato, potato, onion and chicken stock. Bring to the boil. Reduce heat and simmer, covered, for 10–12 minutes or until potato is tender.
  3. Using a food processor or stick blender, process until smooth. Return soup to low heat and add light coconut milk. Stir until heated through. Season with salt and freshly ground black pepper.

Notes

SERVING SUGGESTION: Low-fat natural yoghurt, fresh coriander leaves and a pinch of dried chilli flakes.

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