Curried Sweet Potato Soup

by Claire Hammat (follow)
Easy (2874)      Healthy (1888)      Lunch (1798)      Vegetarian (1517)      Vegan (744)      Starter (63)      Cheap (51)     
This curried soup is a wonderful winter warmer and easy to whip up when having guests over. Served best with wholemeal or light rye bread, treat yourself and your friends with this ultra tasty curried sweet potato soup.

Preparation Time: 10 minutes
Cooking Time: 45 minutes
Makes: 8 servings


1kg of sweet potato
1 medium onion
3 large garlic cloves
3 medium carrots
2 cubes vegetable stock
3 tablespoons of curry powder


Add 2 tablespoons of water to a large soup pan.
Peel and dice the onion and garlic and add to pan.
Simmer on a medium heat.
Grate all 3 carrots and add to the pan, after 30 seconds add 500ml of water and bring to a simmer again.

Add the vegetable stock, 1 teaspoon of salt and 1 teaspoon of pepper and stir.
Peel the sweet potatoes and dice into small cubes, add the sweet potato to the soup pan.

Boil 1.5L water and add to the soup pan, allow to simmer for approximately 30 minutes.

Add the curry powder.
The sweet potato should now be soft enough to puree with a potato masher, mash until the soup resembles a watery puree.

Stir and serve hot. This soup tastes best with light rye bread, add salt and pepper to taste.

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