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Carrot, Kumara and Coconut Soup
Course
dinner
Ingredients
1
tbsp
olive oil
extra virgin
1
onion
chopped
2
tsp
curry powder
1
litre
vegetable stock
liquid
5
medium
carrots
peeled and diced into chunks
1
medium
orange kumara
peeled and diced into chunks
250
ml
coconut milk or cream
Instructions
Heat oil in a heavy-based pan, sauté onion until soft.
Add curry powder, sauté 1 minute.
Add stock, water, carrot chunks and sweet potato chunks.
Simmer on a low heat until vegetables are soft.
Add coconut milk and puree mixture with a stick blender or in a food processor.
Reheat gently.