Serves: 2 large serves (or 4 starter serves)
- 4 medium sized sweet potatoes (washed and peeled).
- 2 tbsp. coconut oil (melted)
- ½ tsp. ground cinnamon
- 2 cups vegetable stock
- 1½ tbsp. curry powder
- 1 tsp. fresh lemon juice
- Coriander (chopped to garnish)
- Sea salt and pepper to taste
- Preheat oven to 180 degrees.
- Chop the sweet potato into small chunks and place onto a lined baking tray.
- Drizzle the coconut oil over the sweet potato and season with sea salt, pepper and sprinkle with cinnamon.
- Using your fingers, massage the sweet potato in with the coconut oil and spices.
- Roast for around 30 minutes or until the sweet potato is cooked and soft.
- Place sweet potato into a blender, add vegetable stock, lemon juice and curry powder and blend until smooth.
- Add another cup of water to adjust consistency.
- Place in a medium pot and heat for a further 4-5 mins.
- Serve and garnish with coriander.
Recipe by Haleo at https://www.haleo.co.uk/wordpress/curried-sweet-potato-soup/
3.2.2925