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Spicy Sweet Potato & Carrot Soup

Name: Spicy Sweet Potato & Carrot Soup
Prep time: 15 Mins
Cook time: 35-40 Mins
Yield: 4 Servings
Cuisine: British
Ingredients: 100g Goldfish Brand Professional Chinese Curry Sauce; 1 Tbsp Goldfish Brand Hot and Spicy Curry Sauce; 400g Sweet Potato; 250g Carrot; 2 Tbsp Olive Oil; 2. Red Onions; 160ml Coconut cream, plus a little extra to garnish; 750ml Vegetable Stock; 1. Lime Juiced; Handful of coriander, roughly chopped

Image for Recipe - Spicy Sweet Potato & Carrot Soup

preparation 15 Mins
cook time 35-40 Mins
Serves 4

Ingredients Method

100g Goldfish Brand Professional Chinese Curry Sauce
1 Tbsp Goldfish Brand Hot and Spicy Curry Sauce
400g Sweet Potato
250g Carrot
2 Tbsp Olive Oil
2. Red Onions
160ml Coconut cream, plus a little extra to garnish
750ml Vegetable Stock
1. Lime Juiced
Handful of coriander, roughly chopped

1. Preheat the oven to 200°C. Dice the onions then peel the carrots and sweet potato and cut into 2cm cubes.

2. Place the carrot and sweet potato cubes in a roasting tray and drizzle with 1 tbsp. of olive oil. Roast in the oven for 35-40 minutes or until golden around the edges.

3. Once the carrot and potato cubes are roasted, saute the onion in olive oil in a medium-size saucepan over a medium heat until soft.

4. Add the roasted carrot and sweet potato to the saucepan along with the coconut cream, Goldfish Brand Hot and Spicy Curry Sauce, and vegetable stock. Heat for 5 minutes, before blending with a stick blender until smooth. Add lime juice to taste, and ladle into bowls.

5. Sprinkle with coriander and a swirl of coconut cream, to serve

Print Recipe

Ingredients

100g Goldfish Brand Professional Chinese Curry Sauce

1 Tbsp Goldfish Brand Hot and Spicy Curry Sauce

400g Sweet Potato

250g Carrot

2 Tbsp Olive Oil

2. Red Onions

160ml Coconut cream, plus a little extra to garnish

750ml Vegetable Stock

1. Lime Juiced

Handful of coriander, roughly chopped

Method

1. Preheat the oven to 200°C. Dice the onions then peel the carrots and sweet potato and cut into 2cm cubes.

2. Place the carrot and sweet potato cubes in a roasting tray and drizzle with 1 tbsp. of olive oil. Roast in the oven for 35-40 minutes or until golden around the edges.

3. Once the carrot and potato cubes are roasted, saute the onion in olive oil in a medium-size saucepan over a medium heat until soft.

5. Sprinkle with coriander and a swirl of coconut cream, to serve

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