Sweet Potato & Coconut Soup with Lime Croutons


This silky smooth soup is packed full of flavour and makes a deliciously comforting lunch. 

This recipe contains 1 of your 5 a day (containing at least 80g of fruit or vegetables per serving).


Preparation Time: 45 minutes

Number of Servings:


Recipe by Ryvita

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  • energy
    40kcal
  • fat
    1.1g
  • of which saturates
    0.61g
  • carbohydrates
    6.4g
  • of which sugars
    3.6g
  • fibre
    0.9g
  • protein
    0.66g
  • salt
    0.09g
  • PER 100G
  • PER SERVING

Ingredients

Serves 4

1 tsp olive oil

1 onion, roughly chopped

2 clove garlic, roughly chopped

2 tsp thai curry paste

2 large sweet potatoes (approx. 700g), peeled and roughly chopped

200ml reduced fat coconut milk

800ml low salt vegetable stock

To serve:

2 Ryvita Protein Red Quinoa and Sesame Seeds Crunchy Rye Breads

Handful coriander, roughly chopped (4g)

Zest of ½ lime (2g)

Method

  • Heat the olive oil in a large saucepan and gently fry the onion for 10 minutes then add the garlic and curry paste and cook for a further 2 minutes.
  • Add the sweet potatoes, mix well and cook for 2 minutes. Add the coconut milk, stock and some seasoning, bring to the boil, cover and simmer for 20 minutes or until the sweet potato is soft. Leave to cool slightly before blitzing with a stick blender or in a blender until smooth.
  • Break into small crouton-sized pieces and serve the soup in bowls topped with the croutons, lime zest and coriander.

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