Summary

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

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Instructions

1. 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.