recipes
Curried sweet potato and pumpkin soup
Serves: 4
2018-11-15
Ingredients
- 1 large leek white and green part, sliced
- 2 tsp minced garlic and ginger paste (Tesco)
- 1 tbsp olive oil (Borges)
- 1 tsp chopped fresh coriander
- 2-3 tsp curry powder
- 500g pumpkin, peeled and diced
- 400g sweet potato, diced
- 1 stem lemon grass, bashed
- 1 bay leaf
- Salt and pepper
- 700ml vegetable stock (Calnort)
- 400ml tin coconut milk (Tesco)
Method
Heat the oil in a large pan and sauté together the garlic, leek, herbs and curry powder for 5 minutes till soft. Add in the pumpkin and sweet potato and cook for just 2 minutes. Season with salt and pepper, add in the bay leaf, lemon grass and hot stock and cook for 20 minutes. Remove the bay leaf, and lemon grass and blitz to a fine soup. Stir in the chopped coriander and serve.
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