sweet potato curry soup

with coriander oil

  • 1 tablespoon extra virgin olive oil
  • ½ cup (150g) korma curry paste
  • 1kg sweet potato (kumara), peeled and chopped
  • 1 litre chicken stock
  • 2 cups (500ml) water
  • 400g can coconut milk
  • ¼ cup (60ml) extra virgin olive oil, extra
  • ½ cup coriander leaves, finely chopped, plus extra leaves to serve
  • cracked black pepper, to serve
  1. Heat the oil in a large saucepan over medium heat. Add the curry paste and cook, stirring, for 1 minute or until fragrant. Add the sweet potato, stock and water, increase heat to high and bring to the boil.
  2. Cook for 20 minutes or until the sweet potato is very soft. Add the coconut milk and, using a hand-held stick blender, blend the soup until smooth.
  3. Place the extra oil and finely chopped coriander leaves in a small bowl and mix to combine. Drizzle the soup with the coriander oil and serve with pepper and extra coriander leaves. Serves 4–6.
RATE THIS RECIPE:
Reader ratings (2.45) 212521
Linda Bedford-Brown

What a fabulous soup onto my 2nd batch!

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