Spiced kumera and coconut soup

There's nothing better than a bowl of homemade soup in winter. This delicious recipe from Fernwood Women's Health Club is packed with vegies and super easy and quick to make.

Serves 6

Ingredients
1 onion, finely chopped
1 dessertspoon Thai red curry paste (or to taste)
750g sweet potato (kumera), peeled and chopped
1 large carrot, peeled and chopped
2 cups vegetable or chicken stock
1 cup light coconut milk
1 tablespoon sweet chilli sauce
3 tablespoons vegetable oil

Method

1. Heat oil in a saucepan and fry the vegetables for about five minutes. Add the curry paste and stir until fragrant. Add the stock and cook until the sweet potato is tender.
2. Add the coconut milk and chilli sauce. Use a hand-held blender or food processor to blend until smooth.
3. Serve topped with fresh herbs (thinly sliced kaffir lime leaves are the perfect fit) or toasted coconut shreds. 

Nutritional Information (per serve):
Energy: 1071kJ Protein: 5g Carbs: 25g Fat: 15g

For more deliciously healthy recipes, visit www.fernwoodfitness.com.au