in Soup Recipes

Sweet potato, carrot and pumpkin curry soup

updated

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Ingredients for 2 servings:

  • 300 g sweet potatoes
  • 400 g Hokkaido pumpkin(s) or butternut squash
  • 250 g carrot(s)
  • 1 large shallot(s)
  • 2 tbsp olive oil
  • 80 cl chicken stock
  • 20 cl coconut milk
  • 1 tbsp, heaped Thai curry paste, yellow
  • 1 tbsp lime zest
  • n. B. Coriander leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Autumn on the plate

Wash, peel, and dice the vegetables. Finely chop the shallot. Heat the oil and sauté the shallots. Add the vegetables and stir in the curry paste after 5 minutes. After a few minutes, pour in the stock and bring to a boil. Cook in a covered pan for about 30 minutes, until the vegetables are tender. Purée with an immersion blender, adding the coconut milk. Serve sprinkled with coriander leaves and lime zest.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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