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This sweet potato soup is a great family winter meal, very tasty and a handy way to use up leftover roast vegetables. High fibre, filling and delicious.
1 Preheat oven to 200°C. Place sweet potato, onion and garlic in a large roasting pan. Spray with oil, re-spraying halfway through cooking. Cook for 30 minutes or until tender.
2 Tip sweet potato and onion into a large non-stick saucepan. Squeeze garlic from 1 roasted garlic bulb and add flesh to pan. Stir in curry powder.
3 Add hot stock to pan with coconut cream. Use a blender to purée soup until smooth.
4 Return to pan, heat through and season with freshly ground black pepper.
5 Garnish with coriander and the remaining roasted garlic, peeled.
Serve with crusty bread
Make it vegan: Use a vegan stock
More delicious sweet-potato (kumara) soups:
Kumara pumpkin & chickpea soup
This recipe uses orange sweet potato (kumara) which is the Beauregard variety.
Calories 380 cal
Kilojoules 1590 kJ
Total fat 9 g
Saturated fat 6 g
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