This recipe makes a great casual meal. It’s especially suited for the upcoming U.S. Thanksgiving season when sweet potatoes are plenty.
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 carrot, chopped
- 1 tbsp butter
- 2 small sweet potatoes (500 g)
- 1 cup coconut milk
- 3 cups vegetable stock
- 1 tsp salt
- 1/2 tsp red curry paste
- Melt butter in medium size pot. Sauté onions, garlic and carrots until soft. Add potatoes and cook stirring for about 5 minutes.
- Add stock, coconut milk, salt and curry paste. Simmer for about 40 minutes or until potatoes are soft.
- Puree, adjust seasonings and serve hot.