Curried sweet potato soup
Core recipe
Long, orange-fleshed sweet potatoes have so much flavour
that you can make this soup with boiling water rather than stock. Good
old-fashioned curry powder gives it a wonderfully comforting aroma that quickly
fills the house.
Serves 4
1 kg orange-fleshed sweet potato
1.2 litres boiling water or half water, half stock
sea salt and pepper
400 g canned white beans
1 tsp good curry powder, or more
2 tbsp parsley or coriander leaves
Peel the sweet potatoes and cut into small cubes. Add the
boiling water or stock, sea salt and pepper and bring to the boil. Simmer for
15 minutes or until sweet potato is soft.
Drain the beans and rinse. Add half the beans and the curry
powder, stirring well, then whiz in a food processor in batches, being careful
not to overfill the bowl.
Return to the pan, add the remaining whole beans, and gently
heat. If too thick, add extra boiling water. Taste for salt, pepper and curry
powder, and scatter with parsley or coriander.
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