Soups & creams
Sweet potato cream soup
Sweet and velvety sweet potato cream with a touch of mild curry.
VegetarianVeganGluten-free
Ingredients
- 700 g sweet potato, peeled and chopped
- 1 onion, quartered
- 1 apple, in chunks
- 1 teaspoon mild curry
- 550 g vegetable stock
- 100 g coconut milk
- 30 g extra virgin olive oil
- Salt and pepper to taste
Step-by-step
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- Put the onion in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 5 min/120°C/spoon speed.
- Add the curry and saute 1 min/100°C/spoon speed.
- Add the sweet potato, the apple and the stock and season.
- Set 18 min/100°C/speed 1.
- Add the coconut milk and blend 1 min/speed 5-10 progressively.
- Adjust the salt and serve with toasted seeds on top.
Tips
- The apple adds a natural sweetness that balances the curry.
- Toast a few pumpkin seeds to garnish and add texture.
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