Spicy Sweet Potato & Carrot Soup

15 Mins prep, 35-40 Mins cook

Serves 4

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.

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