Spiced kumera and coconut soup
There's nothing better than a bowl of homemade soup in winter. This delicious recipe from Fernwood Women's Health Club is packed with vegies and super easy and quick to make.
1 onion, finely chopped
1 dessertspoon Thai red curry paste (or to taste)
750g sweet potato (kumera), peeled and chopped
1 large carrot, peeled and chopped
2 cups vegetable or chicken stock
1 cup light coconut milk
1 tablespoon sweet chilli sauce
3 tablespoons vegetable oil
- Heat oil in a saucepan and fry the vegetables for about five minutes. Add the curry paste and stir until fragrant. Add the stock and cook until the sweet potato is tender.
- Add the coconut milk and chilli sauce. Use a hand-held blender or food processor to blend until smooth.
- Serve topped with fresh herbs (thinly sliced kaffir lime leaves are the perfect fit) or toasted coconut shreds.
Nutritional Information (per serve):
Energy: 1071kJ Protein: 5g Carbs: 25g Fat: 15g
For more deliciously healthy recipes, visit www.fernwoodfitness.com.au