Thai Sweet Potato with Crab Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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More comfort food for a cold winter night. Ingredients:
2 tablespoons vegetable oil |
1 large onion, diced |
2 cloves garlic, minced |
2 teaspoons thai red curry paste (or curry powder) |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 large sweet potato, peeled & diced (about 12 oz) |
2 cups chicken stock or 2 cups vegetable stock |
2 cups coconut milk |
4 ounces shelled cooked crabmeat (about 1 cup) |
1 small roasted red pepper, diced |
salt & pepper |
Directions:
1. Heat oil over medium-high heat in a large pot.
2. Saute onion until translucent, about 3 minutes; add garlic& saute for 30 seconds.
3. Add curry, coriander& cumin and saute for 30 seconds longer.
4. Add sweet potato& saute for another 30 seconds.
5. Pour in stock& milk, bring to a boil, lower heat and simmer until the sweet potato is cooked- 20 to 30 minutes.
6. Remove from the heat, let cool slightly& ladle into a food processor.
7. Whirl until well blended, pour back into the pot, add crab& roasted red pepper and reheat.
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