With this temperamental Melbourne Weather now in a cold phase, I want soup! So this week I decided I wanted to use up what I had left over from last week and throw it all into a pot. My invention, Sweet Potato Soup!
I had a good 1.5 – 2kg of sweet potato left over, that I must admit found it a little hard to part with (we roasted these last Sunday night and they were the BEST!!) for a soup. Anyhow I did and my soup was wonderful! I also had a little craving for something hot and spicy so added the neighbours chilies, and my oh my, this dish kept me warm! For those who don’t like hot and spicy, simply omit the chilli and you will still have yourself a beautiful healthy soup to keep you warm this winter.
So here’s what I did.
A little olive oil in a larger saucepan.
Add 3 celery sticks, an onion, a clove of garlic, two carrots and the sweet potato (all peeled and roughly chopped)
Add some Organic chicken stock – Enough to cover the ingredients
Add a table spoon of red curry paste and a can of coconut milk or cream.
Add the Juice of two limes
Salt and Pepper
Bring it to the boil, and allow to simmer for 40 minutes
Get the bar mix out and give it a whizz until it’s smooth and creamy!
Serve with fresh chillies and coriander on top.
How easy was that!
The thing I love about soup it freezing it and using it for another days lunch or dinner! Oh and crumpets. I love dipping crumpets in there too!