12 Jul Curried butternut and orange sweet potato soup
Ingredients
- Willow Creek coriander flavoured olive oil
- 2 medium sized butternuts, peeled, deseeded and cubed
- 2 medium sized orange sweet potatoes, peeled and cubed
- 3 Onions, peeled and chopped
- 4 garlic cloves, peeled and chopped
- 5 cm piece ginger, peeled and grated
- 45 ml Pakco curry paste
- 10 ml Hinds turmeric
- 1 liter prepared vegetable or chicken stock
- 1 tin coconut cream
- Salt and pepper to taste
Instructions
- Oven Temperature: 200 degrees Celsius
- Place the butternut and sweet potato cubes on a large oven tray, drizzle with the coriander oil, season to taste and roast in the oven for 20-25 minutes until roasted and caramelised.
- Heat some coriander oil in a large pot and saute the onions, garlic and ginger until lightly browned.
- Add the curry paste and turmeric and fry for 2-3 minutes.
- Add the roasted butternut, sweet potato and stock and bring to a boil.
- Cook for 10 – 15 minutes until the soup starts to thicken.
- Blend with a stick blender until smooth, add the coconut cream and season to taste.
- Cook for 2-3 minutes and serve.