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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This healthy creamy, mildly spicy soup can be served as a main course with toasted baguette slices or in small portions as a first course before an elegant dinner. If you want to make it spicier, add some chili flakes. For an extra hint of protein, add 1/4 cup of red lentils to the chicken stock. Ingredients:
2 tablespoons vegetable oil |
1 cup onion, chopped |
1 cup carrot, chopped |
4 cups sweet potatoes, chopped |
1 teaspoon fresh ginger, chopped |
1 teaspoon ground cumin |
1 teaspoon coriander seed |
1 teaspoon mild italian curry paste |
4 cups chicken stock |
1/2 cup coconut milk |
salt |
fresh ground pepper |
2 teaspoons lemon juice |
2 tablespoons coriander, chopped |
Directions:
1. Heat oil in a pot over medium-high heat. Add onions and sauté for 2 minutes or until beginning to soften. Add carrots and sweet potatoes and sauté for 5 minutes more. Add ginger, cumin, coriander seeds, and curry paste and sauté for 1 minute or until fragrant.
2. Add chicken stock and coconut milk and bring to a boil. Cover, turn heat to low and simmer for 18-20 minutes or until vegetables are very soft.
3. Purée with an immersion blender, food processor or blender until smooth.
4. Season with salt and pepper, and season with lemon juice and coriander.
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