Sweet Potato and Curry Soup
From Soup! by Pippa Cuthbert & Lindsay Cameron Wilson
1 tbsp olive oil
1 onion, chopped
1 tbsp curry powder
1 kg (2 lb, 4oz) sweet potatoes, chopped into chunks
3 1/2 cups chicken stock
1-14 oz can coconut milk
salt and ground pepper, to taste
Heat the oil in a large stockpot or saucepan. Add the onion and saute for 3-4 minutes or until softened, but not brown. Add the curry powder and stir to combine before adding the sweet potato. Stir until the sweet potato is evenly coated in oil and curry powder. Add the chicken stock and coconut milk and bring to a boil. Reduce the heat and simmer, uncovered, for about 20 minutes or until the sweet potato is cooked and tender.
Option 1 - Transfer to a blender in two batches and puree until smooth. Return to the pan.
Option 2 - Use an immersion blender and puree until smooth.
Then, bring back to a boil, and season with salt and pepper to taste.