Sweet Potato Cream Soup with Tofu and Curry

6 servings

60 minutes

A hearty and relatively light soup with Asian influences that doesn't require complex ingredients: curry, tofu, coconut milk and sweet potato have long been sold in many supermarkets. And don't neglect cilantro - it goes well with the above-mentioned products, unlike, for example, dill. Recipe from the restaurant "Syrovarnya na Oktyabr".

Energy value per serving

• Calories: 670.6
• Proteins: 11.8g
• Fats: 49.5g
• Carbohydrates: 47.1g

Ingredients

• Tofu: 200 g
• Coriander: 8 g
• Olive oil: 20 ml
• Vegetable oil: 200 ml
• Sweet potato: 1 kg
• Onion: 1 kg
• Curry paste: 70 g
• Coconut milk: 400 ml

Cooking steps

1. Chop the onion randomly and fry in vegetable oil until half-cooked.

   Required ingredients:

   • Onion: 1 kg
   • Vegetable oil: 200 ml

2. Peel the sweet potato, add it to the onion, and fry for another 5 minutes.

   Required ingredients:

   • Sweet potato: 1 kg

3. Pour in water to cover the vegetables and boil until fully cooked.

4. Add milk, curry, and blend until the texture is smooth.

   Required ingredients:

   • Coconut milk: 400 ml
   • Curry paste: 70 g

5. Pour the soup into a bowl, add tofu cheese, and garnish with cilantro and olive oil.

   Required ingredients:

   • Tofu: 200 g
   • Coriander: 8 g
   • Olive oil: 20 ml