INGREDIENTS
½ onion
1 lb carrots, diced
3 yellow sweet potatoes, diced (one for the crisps)
2 white potatoes
1 tbsp cumin
Salt and pepper
1 tsp curry powder
1 veg stock cube
a tbsp of brown sugar
110ml coconut milk
a bunch of fresh coriander
1 tbsp oil for frying
Recipe continues
METHOD
Peel all vegetables and dice. Pan fry the onions, seasonings and diced veg, so they are all coated in the seasonings.
Then add the vegetable stock, brown sugar and coconut milk. Cook until soft enough to pass a fork through. Then blend together with a hand blender until smooth.
While the soup is cooking, peel the remaining sweet potato and peel away shavings, fry these in a pan with some oil to make crisps to go on top of the soup. Add to the finished soup with the chopped coriander.