This delicious soup can be made quickly and served over and over again. It can last for up to three days in the fridge if there are leftovers.
Vegetarian Curried Sweet Potato Soup
800 grams sweet potatoes
(peeled and diced)
2-3 cups rice or soya or almond or cow’s milk
1 tablespoon free range or organic butter
1-2 teaspoons curry powder
1 clove crushed garlic
3 cups chicken stock
In a large saucepan melt the butter, add the curry powder, garlic and sauté a few minutes.
The add the sweet potato and chicken stock and bring to the boil. Once boiling turn
the soup to low heat 1-2 until potato is soft usually 10-15 minutes. Take out a blender,
or hand blender and puree until smooth. Then add the milk and reheat on a medium heat.
Serve immediately with a dollop of cream (optional), cracked pepper and garnish with basil (0ptional).
Extras: Crusty french stick with butter for a side dish.