ingredients

Tap an ingredient to tick it off as you go.

• ✓1.5 kg sweet potato, peeled and diced
• ✓2 large onions chopped
• ✓2 cloves garlic, crushed
• ✓2 tbsp olive oil
• ✓2 large carrots, peeled and grated
• ✓8 cups of vegetable or chicken stock
• ✓1/2 bunch of coriander, chopped
• ✓400ml coconut cream
• ✓1 cup baby spinach leaves
• ✓1 tbsp yellow curry paste
• ✓1 1/2 tbsp. curry powder
• ✓Salt and pepper to taste

method

Tap a number when you've finished that step.

1. 1

   Heat a large pot over medium heat and add oil to the pot. Add onion, garlic and curry powder and cook for 10 minutes or until onions begin to brown. Add curry paste and cook for a further 2 minutes.

2. 2

   Add stock, carrot and sweet potato to the pot and continue to cook for a further 30 minutes or until sweet potato is soft.

3. 3

   Cool for a few minutes and then begin to puree mixture. This can be done in a regular blender or with a stick blender.

4. 4

   Once blended, add back into the pot and season with salt and pepper to taste.

5. 5

   Add baby spinach, coconut cream and fresh coriander and leave for 5 minutes.

6. 6

   Serve hot! Or freeze in batches for a rainy day.