Spicy Sweet Potato And Coconut Soup |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A soup made with coconut milk and curry paste. I might just microwave the sweets instead of baking them.. faster and easier. Ingredients:
1 1/2 pounds orange-fleshed sweet potatoes |
1 tablespoon vegetable oil |
1 onion, chopped |
2 piece fresh ginger root, thinly sliced |
1 tablespoon red curry paste |
15 ounces unsweetened coconut milk |
3 cups vegetable broth |
3 1/2 tablespoons lemon juice |
1 teaspoon sea salt |
1 tablespoon toasted sesame oil |
1/2 cup fresh cilantro, chopped |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place potatoes directly on rack and bake until tender, about 45 minute.
3. Remove from oven and allow to cool.
4. Microwave potatoes until tender and allow to cool.
5. Heat oil in large saucepan or soup pot over medium heat.
6. Add the onion and ginger.
7. Cook and stir until tender, about 5 minutes.
8. Stir in curry paste and heat for 1 minute.
9. Whisk in the milk and broth.
10. Bring to a boil, then reduce heat and simmer for 5 minutes.
11. Remove skins from potatoes and cut into bite size chunks.
12. Add to soup and cook for 5 minutes so potatoes soak up flavors.
13. Stir in lemon juice and season with salt.
14. Ladle into bowls.
15. Garnish with a drizzle of sesame oil and cilantro.
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