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Sweet Potato Curry Soup with Coriander Oil Recipe

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This recipe for Sweet Potato Curry Soup with Coriander Oil, by , is from Elfie Duminy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 T EVOO
cup (150g) korma curry paste
1kg sweet potato (kumara), peeled and chopped
1L chicken stock
2 cups (500ml) water
400g can coconut milk
cup (60ml) EVOO, extra
cup coriander leaved, finely chopped, plus extra leaves to serve
black pepper

Directions:
Directions:
Heat the oil in a large saucepan over medium heat. Add the curry paste and cook, stirring for 1 minute or until fragrant. Add the sweet potato, stock and water, increase heath to high and bring to the boil. Cook for 20 minutes or until the sweet potato is very soft. Add the coconut milk and using a handheld stick blender, blend the soup until smooth. Place the extra oil and finely chopped coriander leaves in a small bowl and mix to combine. Drizzle the soup with the coriander oil and serve with pepper and extra coriander leaves.

Number Of Servings:
Number Of Servings:
4

 

 

 

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