Thai sweet potato (kumara) soup

Name: Thai sweet potato (kumara) soup
Prep time: 15 min
Cook time: 20 min
Total time: 5 min
Yield: Serves 4

Prep

15 min

Cook

20 min

Serves

Skill

Vegetarian

Prep

15 min

Cook

20 min

Serves

Skill

Entertaining Dairy and Lactose Free Vegan Soy Milk Entrees Soups So Good Frozen Dessert Winter Warmers Low in Sugar Low in Sodium

A delicious way to warm up on a chilly winter’s evening, and filled with fresh aromatic herbs and spices.

Enjoy more So Good recipes by downloading our FREE So Good Cook Book.

Ingredients

750g sweet potato (kumara) peeled and chopped
2 cups water
2 tsp canola oil
1 medium onion, chopped
2 tsp vegan red curry paste
2 tbs lemon grass, chopped
1 tsp brown sugar
1 ¼ tsp salt
2 cups So Good Regular soy milk
1 cup lite coconut milk
2 tsp fresh coriander, chopped

Nutrition per serving

Weight, measurement and temperature conversions

1506 kJ

energy kj

3.7 g

protein

0.5 g

saturated fat

2.3 g

dietary fibre

19 g

carbohydrate

3 g

sugars

133 mg

sodium

Method

Place sweet potato (kumara) and water in a large saucepan. Bring to the boil, then reduce heat, cover and simmer until sweet potato (kumara) is soft.
Heat oil in a frypan. Saute onion, curry paste and lemon grass until soft.
Remove from heat and add to sweet potato (kumara).
Add brown sugar, salt, So Good Regular, and coconut milk. Blend or process mixture until smooth and creamy.
Reheat but do not boil. Stir through coriander. Serve garnished with extra coriander.

750g sweet potato (kumara) peeled and chopped
2 cups water
2 tsp canola oil
1 medium onion, chopped
2 tsp vegan red curry paste
2 tbs lemon grass, chopped
1 tsp brown sugar
1 ¼ tsp salt
2 cups So Good Regular soy milk
1 cup lite coconut milk
2 tsp fresh coriander, chopped