Soup with an asian twist
Ingredients
- leeks | 2
- carrots | 3
- sweet potatoes | 2 or 3
- curry powder | 3 spoons
- ginger
- coconut milk | 200ml
- water
- bouillon
Steps
Fry a bit the leek and the ginger in a big pot.
Dice the carrots and the sweet potatoes and fry them for a few minutes with the leek and ginger.
Add some curry powder.
Add the cocunut milk and the bouillon and add some water if needed (to cover all the vegetables).
Let it cook for 40 minutes (until the carrots and potatoes are real soft).
Blend it.