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Sweet potato and Coconut Milk Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 2 garlic cloves minced
  • 2 shallot onion finely chopped
  • 1 red chili finely chopped, optional
  • 2 large sweet potatoes roughly diced
  • 2 tbs olive oil
  • 1 tbs yellow curry powder
  • 1 can/ 400ml coconut milk
  • 0.6 lt water
  • 1 cube chicken/ vegetal stock
  • Salt
  • Pepper
  • Dried chiliflakesTørka
  • Drizzle of Extra Virgin Olive oil

Instructions

  1. In a deep pot over medium heat, sautee onions, garlic in some olive oil.

  2. Add chili and sweet potato and mix well, saute for a couple of minutes until onion is golden

  3. Add curry and mix well, cooking until the sweet potato starts getting soft around the edges.

  4. Add the stock previously diluted in the water and cook the sweet potatoes until soft. Approx 20 min.

  5. Lower the heat, then add the coconut milk and cook for 5-8 more minutes.

  6. Carefully blend the soup using a hand blender or by batches in a normal blender.

  7. Return to the pot once the soup is creamy and smooth, season with salt and pepper to taste.

  8. Serve in a bowl and top with dried chili flakes and a drizzle of olive oil.