Thai Sweet Potato and Carrot Soup
16 Jan 18 |
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Ingredients
- 3 Sweet Potatoes, chopped finely
- 2 Onions, peeled and finely chopped
- 1 Garlic clove, peeled and chopped
- 1 piece of root Ginger, peeled and chopped
- 1 tin Coconut Milk
- 1 Vegetable Stock Cube, dissolved in 300ml of hot water
- 1/2 tsp Chilli flakes
Method
- Heat 3 tablespoons of oil in a large pan.
- Fry the onion with the lid on the pan for 4 mins, do not let them burn.
- Add ginger, garlic, chilli, sweet potato, carrot and coconut milk and stock mixture.
- Replace pan lid and cook for 15 - 20 mins or until sweet potato is soft.
- Blend, season to taste and serve.
