A easy to make spicy sweet potato soup with coconut milk.
1.5kg sweet potatoes, peeled and chopped
750ml Ginger Chilli Dr Broth Bone Broth
3 tbls extra virgin olive oil
1 teaspoon mild curry powder
1 teaspoon cumin powder
1.2 teaspoon coriander powder
1 pinch of pink salt
2 med onions –chopped
2 cloves garlic chopped
1 can coconut milk
Honey – optional
Preheat oven to 180˚C.
In a roasting tray toss the chopped sweet potatoes with 2 tbls olive oil and the salt, curry powder, cumin and coriander. Roast in the oven until fork tender.
In a saucepan on the stove gently fry the garlic and the onion in olive oil.
Carefully stir the cooked sweet potato into the onion & garlic mix
Pour in the Bone Broth and bring to the boil, then turn down to simmer for about 10 min.
Remove from the heat and stir in the coconut milk.
Blend until smooth, adjust the season to suit your taste with salt and/or honey if you like.
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