Kathryn Danzey, Founder
Instructions
Step 1
Add chopped onions and olive oil to a large pan and gently cook until the onions are softened. Add the sweet potato, garlic, ginger and spices and saute for a few minutes while stirring.
Step 2
Add the bouillon and coconut milk (keeping a little to drizzle into the soup later). Bring to the boil and simmer for around 15 minutes or until the sweet potato is softened.
Step 3
Take from the heat and either blend with a hand blender or food processor until the vegetables are smooth. Add more bouillon if the soup is too thick.
Step 4
Enjoy with a drizzle of coconut milk and sourdough.
Ingredients
- 1 tbsp Olive oil
- 1 Brown onion, chopped
- 1kg Sweet potato, peeled and chopped
- 3 garlic cloves sliced
- 1 tbsp ginger grated or powder
- 1 litre bouillon
- 1 x 400ml can coconut milk
- 1 tsp curry powder
- 1-2 red chilli
- Season with salt and pepper to taste.
