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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A family favorite that might of come from another family member???Seasonings can be adjusted to suit your taste. I like to let it set for a day before re-heating and serving.Cooling time not included...if you're in a rush and have a hand blender you don't have to cool. This can look special with a swirl of cream on top for those unexpected guests. Ingredients:
2 medium sweet potatoes |
1 tablespoon vegetable oil |
1 onion (small finely chopped) |
2 garlic cloves, minced |
1 teaspoon ground ginger |
2 teaspoons mild curry paste |
4 cups chicken broth |
Directions:
1. Peel and cut sweet potatoes into 1'' cubes, set aside.
2. In large saucepan, heat oil over medium heat.
3. Add onion, garlic, ginger and curry paste.
4. Cook, stirring occasionally for 3 minutes or until softened.
5. Add sweet potatoes, stir for 1 min or until coated.
6. Add broth and bring to boil.
7. Reduce heat, cover and simmer 10 min or until potatoes are tender.
8. Cool.
9. Puree cooled soup in blender.
10. Reheat and serve.
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