Spicy Sweet Potato and Carrot
Soup
This is a wonderful winter warmer. Great with a chunk of bread for lunch or dinner this super, silky smooth, nourishing vegetarian soup is packed with flavour and a hint of curry from our Goldfish Hot & Spicy Curry Sauce.
INGREDIENTS
100g Goldfish Brand Professional
Chinese Curry Sauce
| 2 tbsp | Goldfish Brand Hot |
| and Spicy Curry Sauce | |
| 400g | Sweet Potato |
| 250g | Carrot |
| 2 tdsp. | Olive oil |
| 2 | Red Onions |
| 160ml | Coconut cream, plus a |
| little extra to garnish | |
| 750ml | Vegetable Stock |
| 1 | Lime, Juiced |
| Handful of coriander, | |
| roughly chopped |
Serves 4
METHOD
Preheat the oven to 200°C. Dice the onions then peel the carrots and sweet potato and cut into 2cm cubes.
Place the carrot and sweet potato cubes in a roasting tray and drizzle with 1 tbsp. of olive oil. Roast in the oven for 35-40 minutes or until golden around the edges.
Once the carrot and potato cubes are roasted, saute the onion in olive oil in a medium-size saucepan over a medium heat until soft.
Add the roasted carrot and sweet potato to the saucepan along with the coconut cream, Goldfish Brand Hot and Spicy Curry Sauce, and vegetable stock. Heat for 5 minutes, before blending with a stick blender until smooth. Add lime juice to taste, and ladle into bowls.
Sprinkle with coriander and a swirl of coconut cream, to serve.
more recipes for your kitchen
Our team of foodies and home economists have developed
a range of typical, on-trend, restaurant & foodservice recipes
to illustrate the breathe and depth our Goldfish curry sauce
concentrates can offer your business model.
Created by chefs…
“
My father, Mr Kee Wah Lee, created and developed our family curry sauce concentrate recipe in his first Chinese restaurant in 1961. He enjoyed sharing this recipe amongst his family and friends to use in their restaurants. In 1985, I had the idea to produce this convenient, versatile, ready-to-use curry paste on a grander scale for cooks and chefs in busy professional kitchens. Our sauces are now enjoyed across Britain everyday in restaurants and homes.
”
Sammy Lee
Son of Mr Kee Wah Lee,
Goldfish Brand Founder
Created by chefs…
“
My father, Mr Kee Wah Lee, created and developed our family curry sauce concentrate recipe in his first Chinese restaurant in 1961. He enjoyed sharing this recipe amongst his family and friends to use in their restaurants. In 1985, I had the idea to produce this convenient, versatile, ready-to-use curry paste on a grander scale for cooks and chefs in busy professional kitchens. Our sauces are now enjoyed across Britain everyday in restaurants and homes.
”
Sammy Lee
Son of Mr Kee Wah Lee,
Goldfish Brand Founder