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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This is a Better Homes & Garden recipe. Wonderful flavors. I like to serve it with a dollop of creme fraiche on top of each serving. Ingredients:
2 tablespoons cooking oil |
1 large onion, chopped |
1 teaspoon red curry paste (or 2 to 3 teaspoons curry powder) |
2 garlic cloves, minced |
3 lbs sweet potatoes, peeled and cut into 3/4-inch pieces (5 to 6 large) |
2 (14 ounce) cans chicken broth |
1 (14 ounce) can unsweetened coconut milk |
fresh lemongrass (or 1 teaspoon finely shredded lemon peel) |
2 teaspoons grated fresh ginger (optional) |
1/4 teaspoon white pepper |
1/8 teaspoon salt |
creme fraiche, to taste |
Directions:
1. In a 4-quart Dutch oven, heat oil over medium heat.
2. Add onion; cook for 3 minutes, stirring occasionally.
3. Add curry paste and garlic; cook for 3 to 5 minutes or until onion is tender, stirring occasionally.
4. Stir in sweet potato, chicken broth, coconut milk, lemongrass, and, ginger.
5. Bring mixture to a boil; reduce heat.
6. Cover and simmer for 10 to 15 minutes or until sweet potato is tender. Cool slightly. Discard lemongrass.
7. Transfer half of the potato mixture (about 4 cups) in small batches to a blender or food processor. Cover and blend or process until smooth.
8. Return pureed mixture to the remaining mixture in Dutch oven.
9. Stir in white pepper and salt.
10. Heat through. Serve with a dolop of creme fraiche.
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