Diabetic Potato Soup

• 1 Tablespoon Light Olive Or Cooking Oil
• 1 Large Brown Onion, Roughly Chopped
• 2 cloves Garlic, Crushed
• 1 Tablespoon Red Curry Paste
• 1-1/2 pound Orange-fleshed Sweet Potato, Peeled, Diced
• 2 cups Salt Reduced Vegetable Or Chicken Stock
• 1 cup Coconut Flavoured Evaporated Skim Milk (made By Adding 1 Teaspoon Of Coconut Essence To 1 Cup Of Evaporated Skim Milk)
• 1 cup Chopped Fresh Coriander Leaves, To Serve
• 1 cup Chopped Fresh Thai Basil Leaves, To Serve
• 1 Lime, Quartered, To Serve

1. 1. Heat olive oil in a heavy-based saucepan over a low-medium heat. Add onion and garlic and cook until softened. Then add curry paste, stir and cook gently until fragrant.
2. 2. Add sweet potato and stock (add a little water if needed to completely cover potato). Cover with lid and bring to boil.
3. 3. Lower heat and simmer for around 20 minutes until sweet potato is soft.
4. 4. Allow the potato soup to cool slightly before blending. Blend with a hand blender, then slowly stir in evaporated skim milk bit by bit so you can control the consistency. (Note: You don't wait to boil the evaporated milk or it will separate.)
5. 5. Serve diabetic potato soup topped with herbs and accompanied by a wedge of lime for squeezing.
6. Personally, I prefer eating this potato soup hot. However, in the summer, it makes a refreshing start eaten cold with a cold main course.

light olive, brown onion, garlic, red curry, orangefleshed, salt, coconut, fresh coriander leaves, fresh thai basil

Taken from tastykitchen.com/recipes/soups/diabetic-potato-soup/ (may not work)