Sweet Potato and Coconut Cream with Curry, Grilled Almonds
A soft and comforting velouté made with sweet potato and coconut milk, flavored with curry and garnished with toasted almonds for an irresistible crunch.
Dietary summary — free from gluten, lactose, alcohol, pork
- Free fromGluten, Lactose, Alcohol, Pork
- Suitable forVegetarian, Vegan
Ingredients
Preparation steps
Peel the sweet potatoes, carrot and onion.
Chop the onion.
Cut the carrot into small cubes.
Cut the sweet potato into medium cubes.
In a casserole dish, heat the olive oil. Add carrot onion and fry for 5 minutes over low heat.
Add the curry, mix for 30 seconds to release the aromas.
Add the sweet potato, mix for 1 min.
Pour in the broth, lightly salt, bring to a boil. Cover, lower the heat and simmer for 20 minutes (until everything is very tender).
Meanwhile, roast the almonds in a dry pan over low heat for 3-4 minutes (watch carefully, they color quickly).
Blend the soup with the coconut milk until smooth.
Add zest of ½ lime juice, taste and adjust (salt a little more lemon if you want more pep).
Serve hot, with the toasted almonds on top and possibly a few coriander leaves.