Curried Sweet Potato Soup

Delicious and Easy

Serves: 4

*Soup was made without the Lentils, as per credit.


Ingredients:

• 3 T (45 ml) canola oil
• 1 large onion, chopped
• 1 t (5 ml) Ina Paarman's Green Onion Seasoning
• 1 t (5 ml) ground turmeric
• 2 cloves garlic, sliced
• 1 kg sweet potatoes, scrubbed and cubed
• 1½ T (22.5 ml) Ina Paarman's Chicken Flavor Stock Powder
• 3 cups (750 ml) hot water
• 400 g tin coconut milk
• 1 x 200 ml Ina Paarman's Tikka Curry or Butter Chicken Coat & Cook Sauce

Method:

1. Use a large saucepan, heat the oil and add the onion, Green Onion Seasoning and turmeric. Sautè until the onions are glazed.
2. Add the garlic and sweet potato cubes. Stir-fry for one to two minutes to develop the flavour and coat the vegetables with oil.
3. Add Chicken Stock, hot water and coconut milk. Simmer for 15 minutes until sweet potatoes are soft.
4. Add the Tikka Curry Sauce or the Butter Chicken Sauce. Remove the pot from the heat and, using a hand-held electric blender, purèe the soup until smooth.
5. Soup can be made to this stage and reheated for serving.

Credit: Ina Paarman's Kitchen