Sunshine Soup

This is a super quick  supper dish, sweet potatoes spiced with Carribean curry and tempered with creamy coconut milk.  Just as yummy on a bright sunny day like today as in the deep dark winter.  It’s really simple to make, have a go…

Ingredients:

2 medium sweet potatoes, peeled and cut into about 1cm ish cubes

1 onion, chopped

A dessert spoon of Carribean or Jamaican curry powder

Half a tin of coconut milk ( i used half fat)

2 teaspoons of veg bouillon or a veg stock cube

About 1/2 a pint of boiling water, add more to thin if needed

Salt and pepper

Method:

Soften the onions.  Add curry powder and fry for a min then add chopped sweet potato.  Pour in coconut milk and boiling water to cover, add bouillon or stock cube and simmer for 10 min or until the sweet potato is tender.  Whizz with a hand blender, season genourously and add extra water to thin to desired consistency. Maybe a little cheeky swirl of cream seeing as I was so healthy using the half fat cocounut milk and all and done!

Advertisements

Talk to me!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s