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Sweet potato noodle soup

This curry-spiced sweet potato and butternut squash soup with creamy coconut milk uses convenient supermarket ingredients to create a satisfying supper

  • Prep: 5 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 683
  • Carbohydrates 59
  • Saturated Fat 30
  • Sugar 20
  • Protein 9
  • Fat 43
  • Fibre 10
  • Salt 0.4

Nutrition per serving

  • Calories 683
  • Carbohydrates 59
  • Saturated Fat 30
  • Sugar 20
  • Protein 9
  • Fat 43
  • Fibre 10
  • Salt 0.4

Ingredients

  • 3 x 350g bags prepared butternut squash and sweet potato
  • 3 tbsp curry powder
  • 2 x 400g cans coconut milk
  • 1 nest dried medium egg noodles

Method

  1. Toss the veg with 2 tbsp sunflower oil and 2 tbsp curry powder in a roasting tin. Cook at 200C/180C fan/gas 6 for 30 mins. Blend the veg with the coconut milk and 100ml water until smooth, then season. Cook the noodles in boiling water for 2 mins. Drain, chop and toss with 1 tbsp curry powder. Heat 2cm of oil in a frying pan until hot. Fry the noodles for 1 1/2 mins until crunchy. Drain and season with salt. Heat the soup and serve topped with noodles.

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