West Indian Sweet Potato Soup

“A Huey recipe.”
READY IN:
30mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Sauté celery, carrot and onion in a little vegetable oil until reasonably soft.
  2. Then add curry paste, chillies, garlic, sweet potatoes, bay leaves, thyme and parsley. Mix really well to coat with oil and add stock to cover. Bring to the boil and cook until vegies are tender.
  3. Remove bay leaves and blend, adding a little cream. Taste for seasoning.

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