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".
Calories670.6kcal
Proteins11.8grams
Fats49.5grams
Carbohydrates47.1grams
Tofu
200
g
Cilantro
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
1
Chop the onion randomly and fry in vegetable oil until half-cooked.
- Onion: 1 kg
- Vegetable oil: 200 ml
2
Peel the sweet potato, add it to the onion, and fry for another 5 minutes.
- 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.
- 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.
- Tofu: 200 g
- Cilantro: 8 g
- Olive oil: 20 ml
