Sweet Potato & Coconut Soup with Lime Croutons
Preparation Time: 45 minutes
Number of Servings: 4
Energy (kcal)
40kcal
Fat
1.1g
of which Saturates
0.61g
Carbohydrate
6.4g
of which Sugars
3.6g
Fibre
0.9g
Protein
0.66g
Salt
0.09g
- Per 100g
- Per serving
Ingredients
1 tsp olive oil
1 onion, roughly chopped
2 clove garlic, roughly chopped
2 tsp thai curry paste
2 large sweet potatoes (approx. 700g), peeled and roughly chopped
200ml reduced fat coconut milk
800ml low salt vegetable stock
To serve:
2 Ryvita Sesame Rye Crispbread
Handful coriander, roughly chopped (4g)
Zest of ½ lime (2g)
Method
- Heat the olive oil in a large saucepan and gently fry the onion for 10 minutes then add the garlic and curry paste and cook for a further 2 minutes.
- Add the sweet potatoes, mix well and cook for 2 minutes. Add the coconut milk, stock and some seasoning, bring to the boil, cover and simmer for 20 minutes or until the sweet potato is soft. Leave to cool slightly before blitzing with a stick blender or in a blender until smooth.
- Break into small crouton-sized pieces and serve the soup in bowls topped with the croutons, lime zest and coriander.