Carrot and sweet potato soup

Name: Carrot and sweet potato soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Sweet potatoes; 600 g Carrots; 1 red chilli pepper; 1 big onion; 1-2 TABLESPOONS Oil; 1/2-1 TEASPOON Asia Curry Paste; 1 can(s) (400 ml) unsweetened coconut milk; 2-3 TEASPOONS Vegetable broth (instant); 3 Stem(s) Coriander; 7-10 Tbsp salt and pepper; 7-10 Tbsp Lime juice

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

A soup as bright as the sun! And since spring is still a long way off, the soup helps us to bridge the time until then (delicious).

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Sweet potatoes
600 g Carrots
1 red chilli pepper
1 big onion
1-2 TABLESPOONS Oil
1/2-1 TEASPOON Asia Curry Paste
1 can(s) (400 ml) unsweetened coconut milk
2-3 TEASPOONS Vegetable broth (instant)
3 Stem(s) Coriander
7-10 Tbsp salt and pepper
7-10 Tbsp Lime juice

Directions

1
Peel, wash and chop the potatoes. Peel and wash the carrots. Cut about 1/2 carrot into slices. Cut the rest of the carrots into small pieces. Cut the chilli lengthwise, remove seeds, wash and cut into fine rings. Peel and chop onion.
2
Heat the oil in a large pot. Fry carrots, potatoes, onions and half of the chilli in it. Stir in curry paste and sweat briefly. Add coconut milk, except 4 teaspoons, and 3/4 l water, bring to the boil and stir in the stock. Cover and simmer over medium heat for about 15 minutes.
3
Wash coriander, shake dry, pluck off leaves. Finely puree the soup with a hand blender. Season to taste with salt, pepper and lime juice. Add carrot slices and cook for 2-3 minutes. Serve the soup. Stir 1 teaspoon of coconut milk into the soup in streaks. Sprinkle with coriander and the rest of the chilli.