This hearty soup is sure to be crowd pleaser. Thick and creamy but without the lactose, it’s delicious served with warm crusty bread.

Ingredients

1 medium sweet potato, diced (500g)
1 small onion, diced
1 large carrot, diced
1 tsp medium curry powder
Pinch of dried chilli flakes, crushed
250mL Pauls Zymil
200mL vegetable stock
200mL water
Salt and pepper
Flat-leaf parsley, fresh coriander & fresh chilli chopped for serving

Method

1. Place all ingredients in a large saucepan.
2. Bring to the boil and simmer for 20 minutes until soft.
3. Blend in food processor until smooth. Add more milk if too thick.
4. Season to taste with salt and pepper and serve with the chopped parsley, coriander and chilli.

Serves 4