Sweet Potato Cream Soup with Tofu and Curry

Name: Sweet Potato Cream Soup with Tofu and Curry
Total time: 1 h
Yield: 6
Ingredients: 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

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

CaloriesProteinsFatsCarbohydrates

670.6

kcal

11.8g

grams

49.5g

grams

47.1g

grams

Ingredients

6servings

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

Cooking steps

1
Chop the onion randomly and fry in vegetable oil until half-cooked.
Required ingredients:
1. Onion: 1 kg
2. Vegetable oil: 200 ml

2
Peel the sweet potato, add it to the onion, and fry for another 5 minutes.
Required ingredients:
1. 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:
1. Coconut milk: 400 ml
2. Curry paste: 70 g

5
Pour the soup into a bowl, add tofu cheese, and garnish with cilantro and olive oil.
Required ingredients:
1. Tofu: 200 g
2. Cilantro: 8 g
3. Olive oil: 20 ml

Sweet Potato Cream Soup with Tofu and Curry

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