Sweet potatoes, carrots, butternut and curry soup
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Sweet potatoes, carrots, butternut and curry soup

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INGREDIENTS
350 g butternut
350 g sweet potatoes
350 g carrots
1 onion
1 tablespoon olive oil
1 liter chicken stock
1 teaspoon of yellow Thai curry paste
coriander
200 ml coconut milk
1 lime for the zest
 

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DIRECTIONS
01
Peel and cut the vegetables and the onion.

02
Heat the oil in a deep saucepan, then soften the onion, add the vegetables, cook for 5 minutes then add the curry paste and cook during 2 minutes.

03
Add stock and bring to boil. Cover and reduce the heat, cook until vegetables are tender around 30 minutes.

04
Place the vegetables in a blender and add progressively the stock and the coconut milk and mix until smooth. 

05
Serve with coriander and lime zest on the top.

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