Sweet Potato & Coconut Soup |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From the book Allergy-Free Cooking for Kids Ingredients:
1 large onion, finely chopped |
4 large sweet potatoes, peeled & cut in chunks |
2 tablespoons olive oil |
1 1/2 teaspoons cumin |
1 1/2 teaspoons coriander |
1 teaspoon grated ginger |
4 cups broth |
1 bunch cilantro, chopped |
1 (14 ounce) can coconut milk |
1 finely grated rind & lime, juice of |
Directions:
1. Gently cook onions and potatoes in the oil over medium heat for about 5 minutes, until golden at edges.
2. Add cumin, coriander, and ginger, and continue to cook for about 1 minute.
3. Add broth and bring to a boil. Reduce heat and simmer for 45 minutes, until potatoes are very soft.
4. Add most of the cilantro, and leave soup to cool.
5. Transfer to food processor, add coconut milk and blend until smooth.
6. Transfer back to saucepan, add grated lime and juice, reheat.
7. Garnish with cilantro and serve.
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