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Curried Sweet Potato and Orange Soup with Grilled Peaches

Serves 4


  • 15g Australian butter
  • 1 onion, finely chopped
  • 1 teaspoon curry powder
  • 500g sweet potato, peeled and chopped
  • 3 cups water
  • pepper, to taste
  • 1 cup Australian skim milk
  • 2 teaspoons fresh coriander, chopped
  • grated rind of 1 orange
  • 2 peaches, halved and stoned
  • 1 tablespoon brown sugar
  • extra orange rind , for garnishing
  • fresh coriander, for garnishing
Download Recipe (PDF)


  1. 1. Melt butter in saucepan and saute onion until tender. Add curry powder and sweet potato and cook for 1 minute. Add water and pepper and simmer, covered for 15-20 minutes or until tender.
  2. 2. Puree mixture until smooth and place into a clean saucepan. Add milk, coriander and orange rind and re-heat until heated through.
  3. 3. Sprinkle brown sugar over the cut surface of peaches and grill until sugar has caramelised and peaches are warmed through. Serve soup in individual bowls, topped with a grilled peach and garnished with orange rind and coriander.
  4. **This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.

Nutritional Information

Nutrients per serve:
Energy (kj) 711
Protein (g) 5
Fat, Total (g) 3
Carbohydrates (g) 30
Sodium (mg) 0
Calcium (mg) 118
Iron (mg) 1


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