Ingredients
1 tbsp olive oil
1 onion
chopped
2 tsp curry powder
1 litre chicken stock
500ml water
5 carrots
peeled and chopped into chunks
1 sweet potato
peeled and chopped into chunks
250ml coconut milk
Allergy Advice
Contains Nuts
Equipment
- 1 heavy-based pan
- 1 stick blender or food processor
Instructions
- Heat oil in a heavy-based pan, sauté onion until soft.
- Add curry powder, sauté 1 minute.
- Add chicken stock, water, carrot chunks and sweet potato chunks.
- Simmer on a low heat until vegetables are soft.
- Add coconut milk and puree mixture with a stick blender or in a food processor.
- Reheat gently.
Notes
Tip
Serve with a cob of crusty bread and butter.
Variation
Pumpkin works equally well if you're out of sweet potato.
