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This soup is really good, so you just have to try it.
It has lots of flavour, is super easy to make and is perfect to have in the thermos on a trip.
The soup does not contain milk.

(4 pers.)

400 g sweet potato
200 g carrots
1 can (4 dl) coconut milk, fat type
2 shallots
2 cloves of garlic
2 teaspoons fresh ginger
1/2 red chili
3 teaspoons red curry paste
5 dl vegetable stock
1/2 lime, juice
Chilli flakes and fresh coriander for decoration.

Peel the sweet potatoes and carrots and cut them into large pieces.
Do the same with the onion, garlic, chilli and ginger too so that you have everything ready.
Put 2 tablespoons of the coconut fat (the solid top layer in the can) into a saucepan and let it melt. Add the onion and let it fry for a couple of minutes, before adding the garlic, chilli and ginger.
Let it fry for about 1 minute before adding the curry paste.
Sauté for another minute and add the sweet potatoes, carrots and the rest of the coconut milk, as well as the stock.
Let it all boil for 20-25 minutes until the vegetables are tender.

Then run the mixture to a smooth soup with a stick blender or blender.
Season with lime juice, and garnish the soup with chilli flakes and fresh coriander.

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