Spicy Sweet Potato Soup with Coriander & Chili Cream

Sweet_Potato_Soup_FinalSoup doesn’t only have to be served in winter. This dish is a pleaser any time of the year, with its sweet and spicy flavours that’s not too heavy during this last bit of summer.

The original recipe called for red curry paste only, but I added normal curry powder to increase the flavour. If you are not a big fan of curry, only use the paste.

I used Knorr Stock Pots, but you are welcome to dissolve a normal stock block in hot water too.
Food Lover’s Market often stocks Dahnia Leaves. This is just another name for coriander leaves. Remember that cilantro is also the same thing.


1 tsp Knorr Stock Pot – chicken flavour
1-1.5 litre boiling water
2 tsp olive oil
1 large onion, finely chopped
1 tbs red curry paste
2-3 tbs curry powder
2 carrots, peeled & thickly sliced
750g sweet potato, peeled & chopped in big blocks
Juice & zest from 1 lime
1/3 cup sour cream
1 fresh red chili, finely chopped
1 – 2 tbs fresh coriander/dahnia/cilantro leaves

Get the easy directions on the Food Lover’s Blog!



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