This is one of those recipes that is created when you don’t have the ingredients to make what you had in mind – so substitute here and there and end up with something totally different to what you imagined in the first place. I can’t take the credit for the creation of this one though – my husband concocted it one weekend when we felt like soup for lunch and didn’t have any pumpkin.
It is so tasty, the coconut milk is definitely the star ingredient. In the soup photographed we used white sweet potato, which was lovely, but the colour of the soup is obviously more orange when you use a standard sweet potato.
- 600g sweet potato - peeled and roughly chopped
- 1 large onion
- 1 tsp curry powder
- 30g butter
- 100g water
- 400ml tin coconut milk
- Salt and pepper
- Coriander to serve (optional)
- Place onion into the bowl and chop 5 seconds, speed 7
- Add butter and curry powder and saute for 100 degrees. 3 minutes, speed 1
- Add sweet potato and chop for 20 seconds, speed 7
- Add coconut milk and water and cook at 100 degrees, 20 minutes, speed 1
- Once cooked, blend by slowly increasing speed from 1 to 9 for 30 seconds until smooth.
- Serve with chopped coriander (optional)