Curried sweet potato soup
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Tikka masala gives a fast flavour hit to this rich vegetable soup. A swirl of coconut milk and natural yoghurt adds some creaminess, while coriander makes it fresh
Ingredients
Tikka masala paste
1 tbs
Orange sweet potato (kumara)
500 g, (cut into 1cm pieces),
Potato(es)
200 g, (cut into 1cm pieces),
Onion
1 small, (chopped)
Salt reduced chicken stock
3 cup(s), (750ml)
Light canned coconut milk
⅓ cup(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large saucepan with oil and heat over medium heat. Add tikka masala curry paste and cook, stirring, until fragrant.
2
Add sweet potato, potato, onion and chicken stock. Bring to the boil. Reduce heat and simmer, covered, for 10–12 minutes or until potato is tender.
3
Using a food processor or stick blender, process until smooth. Return soup to low heat and add light coconut milk. Stir until heated through. Season with salt and freshly ground black pepper.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.