Sweet potato and coconut soup with spicy sambal
- 1 tablespoon olive oil
- 1 large red onion, chopped
- 800g sweet potato ( kumarasweet-potatoX), peeled, chopped
- 2 tablespoons gluten-free red curry paste (see tip)
- 4 cups gluten-free reduced-salt vegetable stock
- 270ml can light coconut milk
- ½ cup fresh coriandercilantroX or mint leaves
- Spicy sambal
- ½ cup desiccated coconut
- zest and juice of 1 lime
- 2–3 teaspoons sambal oelek
1 Heat olive oil in large heavy-based saucepan over medium heat. Sauté the onion for 3–4 minutes, or until softened. Add sweet potato and curry paste. Stir to coat sweet potato.
2 Add stock. Bring mixture to boil, then reduce heat and simmer, uncovered, for 20 minutes, or until sweet potato is soft. Remove pan from heat, cool slightly.
3 Blitz the soup until smooth with a stick mixer. Add three-quarters of the coconut milk. Return to heat to warm through, and season with cracked black pepper.
4 Make the spicy sambal: Combine ingredients in a bowl with a pinch of salt. Mix well.
5 Divide the soup between four serving bowls. Swirl through the remaining coconut milk. Top with fresh coriander or mint leaves, and spicy sambal.
Red curry paste can vary in spiciness between brands. Adjust amount according to how spicy you prefer your soup
Nutrition Info (per serve)
Total fat 18.8g
–Saturated fat 12g
Dietary fibre 10.7g
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