Curried Sweet Potato Soup |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
This lovely, cream soup makes a fabulous first course at special sit-down dinners. I often double the recipe because family and friends can't stop eating it!—Paula Marchesi, Lenhartsville, Pennsylvania Ingredients:
1 medium onion, chopped |
2 tablespoons butter |
2 teaspoons curry powder |
2 teaspoons minced fresh gingerroot |
1/2 teaspoon salt |
2 pounds sweet potatoes, peeled and cubed |
1 can (14-1/2 ounces) vegetable broth |
1-1/4 cups water |
1 can (13.66 ounces) coconut milk |
3/4 cup half-and-half cream |
1/3 cup minced fresh cilantro |
optional garnishes: minced fresh cilantro, toasted flaked coconut and toasted chopped pecans |
Directions:
1. In a large saucepan, saute onion in butter until tender. Stir in the curry, gingerroot and salt; cook 1 minute longer. Stir in the potatoes, broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes are tender. Cool slightly.
2. In a blender, process soup in batches until smooth. Return all to the pan. Stir in the coconut milk, cream and cilantro; heat through. Garnish with cilantro, coconut and pecans if desired. Yield: 8 servings.
|
|