Coconut Potato Curry Soup | Rhodes Food Group

Ingredients

• 15 ml (1 Tbsp) sunflower oil
• 1 x onion, finely chopped
• 2 x garlic cloves, crushed
• 5 ml (1 tsp) grated fresh ginger
• 5 ml (1 tsp) ground turmeric
• 500 g potatoes, peeled and evenly cubed
• salt and freshly cracked black pepper
• 500 ml (2 cups) vegetable stock
• 2 x 410 g can Rhodes Quality Vegetarian Curry Veggie Bowl
• 1 x 165 ml can of coconut cream
• To serve: red chilli flakes, chopped fresh coriander, fresh bread