Creamy korma-style sweet potato soup recipe

Creamy korma-style sweet potato soup recipe

2 ratings

Enjoy all of the classic flavours of a creamy korma curry in this aromatic sweet potato soup recipe, made with crunchy peanut butter and warmly spiced with fragrant ginger, coriander and garlic. Make ahead for work lunches or ladle into bowls and enjoy immediately. You'd never guess, but this silky soup recipe is completely vegan and gluten-free! See method

  • Serves 6
  • 10 mins to prepare and 30 mins to cook
  • 353 calories / serving
  • Healthy

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 5cm piece ginger, peeled and chopped
  • 15g fresh coriander, leaves and stalks chopped separately
  • 2 sweet potatoes (about 700g), peeled and roughly chopped
  • 3 tbsp korma paste
  • 1 vegetable stock pot, made up to 800ml
  • 400g tin chopped tomatoes
  • 3 tbsp Stockwell & Co. crunchy peanut butter
  • 25g roasted peanuts, chopped

Each serving contains

  • Energy

    1485kj
    353kcal
    18%
  • Fat

    14g 20%
  • Saturates

    2g 12%
  • Sugars

    20g 22%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 50.3g Protein 8.9g Fibre 9g

Method

  1. Heat the oil in a large saucepan over a medium heat and fry the onion for 10 mins, adding the garlic, ginger and coriander stalks for the last 2 mins. Stir in the sweet potato chunks and korma paste and cook for a further 2 mins.
  2. Pour in the stock and chopped tomatoes and bring to the boil. Turn down to a gentle simmer and cook for 15 mins or until the sweet potato is tender.
  3. Transfer to a blender and add the peanut butter and most of the coriander leaves. Blitz until smooth, then ladle into bowls and top with the chopped peanuts and remaining coriander leaves.

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