Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 300 g sweet potato (s)
- 400 g Hokkaido squash (se) or butternut squash
- 250 g carrot (s)
- 1 large shallot (s)
- 2 tablespoon olive oil
- 80 cl chicken stock
- 20 cl coconut milk
- 1 tablespoon, heaped Thai curry paste, yellow
- 1 tablespoon lime zest
- leaves Coriander
Print Recipe
Pin Recipe Instructions
- Wash, peel and dice the vegetables. Finely chop the shallot. Heat the oil and steam the shallots. Add the vegetables and after 5 minutes stir in the curry paste. After a few minutes pour in the bouillon and bring to the boil. Cook in a closed pot for about 30 minutes, until the vegetables are soft. Puree with the hand blender while adding the coconut milk. Serve sprinkled with coriander leaves and the lime zest.
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