Heat the oil in a non-stick pan over a medium heat. Add the onions and sauté for 2 minutes or until they begin to soften. Add the sliced carrots and diced sweet potato and sauté for 5 more minutes
Add the chicken stock and spices. Cover, turn the heat to low and simmer for 18 to 20 minutes or until the vegetables are soft
Add Foodlink Complete Natural mixed with 100ml coconut milk and heat gently. Be careful not to boil
Puree with a blender or food processor until smooth
Nutritional Information (per serving of curry without rice): 621kcals 16g protein
Recipe adapted from Easy-To-Prepare Recipes By Lucy Waverman. Tinned soups can also be fortified.