Sweet potato soup with chili (lactose free)

Ingredients

• 750 ml Chicken stock, low-sodium
• 300 g Sweet potato, peeled and chopped
• 100 ml Sour cream, reduced fat, lactose free
• 1 pcs Carrots, peeled and sliced
• 1 pcs Onion, peeled and chopped
• 1/2 pcs Red chili pepper, seeded and finely chopped
• 1 tbsp Coriander, fresh, chopped
• 1 tbsp Red curry paste
• 2 tsp Canola oil
• 2 tsp Lime juice, fresh
• 1/2 tsp Cane sugar

Method

1. Heat canola oil in a sauce pot over medium-high heat. Add onion and cook for 4-5 minutes, until tender.
2. Stir in curry paste and cook for 1 minute, stirring until fragrant.
3. Add the potatoes, carrot, sugar, and chicken stock; stir well to combine.
4. Bring the mixture to a boil and reduce heat after to medium-low.
5. Simmer the soup for 20 minutes or until potatoes are tender.
6. Remove the soup from the heat, stir in the half of lime juice and purée using an immersion blender. Place aside.
7. Combine sour cream with chopped chili, remaining lime juice, and coriander.
8. Serve soup topped with sour cream-chili mix.