Sweet potato soup

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Adapted from BBC Good Food

Ready in 20 mins (not including veg prep), serves 8ish.  Freezes well.
  • 1.5kg sweet potatoes , grated
  • 2 tbsp vegetable oil
  • 2 onion , chopped
  • 4 tsp Thai curry paste, red or green
  • 1.5l vegetable stock
  • 1 can reduced-fat coconut milk
  • handful coriander , roughly chopped

  1. Heat the oil in a deep saucepan, then soften the onion for 4-5 mins. 
  2. Stir in the curry paste and cook for 1 min more until fragrant. 
  3. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 10 mins until the potato is tender. 
  4. Remove the soup from the heat, stir in the coconut milk and seasoning, then whiz with a stick blender until smooth. 
  5. Sprinkle with coriander and serve with warm naan breads. 
Note add more water for looser consistency

Approx. nutritional info per serving (1/8th) 232 cals, 42g carbs, 6g fat, 3g protein


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