recipeName: korma sweet potato soup
ingredients: 1 tablespoon olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 5cm piece ginger, peeled and chopped 15g fresh coriander, leaves and stalks chopped separately 2 sweet potatoes (about 700g), peeled and roughly chopped 3 tablespoons korma paste 1 litre vegetable stock 1 x 400g tin chopped tomatoes 25g roasted peanuts, chopped
steps: heat the oil in a large saucepan over a medium heat and fry the onion for 10 mins, adding the garlic, ginger and coriander stalks for the last 2 mins. stir in the sweet potato chunks and korma paste and cook for a further 2 mins. pour in the stock and chopped tomatoes and bring to the boil. turn down to a gentle simmer and cook for 15 mins or until the sweet potato is tender. transfer to a blender and add most of the coriander leaves. blitz until smooth, then ladle into bowls and top with the chopped peanuts and remaining coriander leaves.
NER: olive oil onion garlic ginger coriander sweet potatoes korma paste vegetable stock tomatoes peanuts