Spicy Sweet Potato Soup
1 Tablespoon vegetable oil
1 large onion, chopped
3 cloves garlic, crushed
2-3 tablespoons red curry paste
1.5 kg sweet potato (kumara), peeled, diced
1 litre chicken stock
2 cups water
3/4 cup light coconut milk
chopped coriander, to serve
1. Heat oil in a frying pan on a medium-high heat. Cook onion for 2-3 minutes or until softened. Add garlic and red curry paste and cook for 1 minute. Transfer to slow cooker.
2. Add sweet potato, chicken stock and water; stir to combine. Cook on high for 3-4 hours or low for 6-7 hours.
3. Using a stick blender, process soup until smooth. Stir in coconut milk and coriander. Serve.