- 1 tsp. light olive or cooking oil
- 1 large brown onion, roughly chopped
- 2 cloves garlic, crushed
- 1 tsp. red curry paste
- 700g sweet potato, peeled, diced
- 2 cups salt reduced vegetable or chicken stock
- 1 cup coconut flavoured evaporated skim milk (made by adding 1 tsp. of coconut essence to 1 cup of evaporated skim milk)
- ½ cup of chopped fresh coriander leaves to serve
- ½ cup of chopped fresh thai basil leaves to serve
- 1 lime, quartered, to serve
Heat the oil in a pan. When hot, add onions and garlic and cook until soft.
Add curry paste to the pan, and cook until fragrant.
Next, add your sweet potato and vegetable or chicken stock to the pan. Cover with lid and bring to boil. Feel free to add more water if the stock does not completely cover the potato.
Lower the heat and simmer the sweet potato in the stock for around 20 minutes until the potato is soft.
Allow the soup to cool.
Blend the soup. Once blended, slowly add the evaporated milk to the soup to control the consistency. Do not add the milk when the soup is hot, as it will split.
Serve this diabetic friendly potato soup topped with herbs and accompanied by a wedge of lime for squeezing.