- Spicy Sweet Potato Soup.jpg (29.53 KiB) Viewed 394 times
Takes: 55 minutes
Serves: 4
No nutritional information available.
Ingredients
- 40g butter
- ½ leek, thinly sliced
- 2 garlic cloves, crushed
- 1½ tbsp mild curry powder
- 1½l hot vegetable stock
- 200g long grain brown rice
- 800g sweet potato, peeled and roughly chopped
- 275ml coconut milk
Method
1. Melt the butter in a large heavy-based saucepan over medium - high heat. Add the leak and crushed garlic cloves. Cook, stirring frequently, for 8 minutes until the leek is soft. Add the curry powder and cook for 1 minute until fragrant. Add the stock and rice. Bring to the boil, then reduce the heat and simmer, stirring occasionally, for 20 minutes or until the rice is almost tender.
2. Add the sweet potato and simmer, stirring occasionally, for 10 minutes until tender. Add the coconut milk and cook, stirring, for 2 minutes until heated through.
3. Serve the soup with raita, mini poppadoms, and garnished with freshly chopped flat-leaf parsley, if liked.
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