Curried swede soup
This curried swede and coconut soup is the perfect winter warmer to enjoy with freshly baked crusty bread.
- Serves: 6 persons
- 2tbsp olive oil
- 1onion, roughly chopped
- 2garlic cloves, finely chopped
- 900g swede, peeled and roughly chopped
- 400g sweet potato, peeled and roughly chopped
- 2tbsp mild curry powder
- ½tsp cayenne pepper (optional)
- 400ml can coconut milk
- 900ml vegetable stock
- 1tsp lime juice
- 2tbsp coriander, finely chopped
Step 1Heat half the oil in a large pan over a medium heat and cook the onion for 4-5 mins or until just beginning to soften. Season, then stir in the garlic, swede, sweet potato, curry powder and cayenne, if using. Cook, stirring, for 3-4 mins or until fragrant.
Step 2Pour most of the coconut milk into the pot, reserving 2 tbsp. Add the stock. Bring to the boil, then reduce the heat to a simmer, cover and cook for 25-30 mins or until the swede is tender. Remove from the heat and blitz with a hand blender until smooth. Meanwhile, mix the remaining oil with the lime juice and coriander.
Step 3Serve the soup in bowls, topping with the reserved coconut milk and the coriander mixture.