RECIPE | Curried sweet potato soup

Serves: 4

Ingredients:

30ml (2 tbsp) olive oil

1 onion, finely chopped

1 small garlic clove, finely chopped

15ml (1 tbsp) curry powder, mild or hot

1kg sweet potatoes, peeled and cubed

1.5 litres chicken or vegetable stock 

Salt and pepper, to taste

Chopped fresh chives and spring onions, to serve

Crème fraîche, to serve

Method:

1. Heat oil in a large pot and fry onion over medium heat until soft.
2. Add garlic and fry for a few seconds.
3. Add curry powder and stir-fry for 5-10 minutes, adding oil or butter if it starts to stick to the pot.
4. Add sweet potatoes and stock and heat to just below boiling point, then reduce heat and simmer until sweet potatoes are cooked.
5. Blend in a processor until smooth.
6. Return to pot, season and heat through. Serve topped with chives, spring onions and crème fraîche.