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Spicy Sweet Potato Coconut Soup
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2 large | sweet potatoes, (@1.5 lbs |
1 TB | coconut oil |
1 | onion chopped |
2 inch piece of fresh ginger root thinly sliced | |
1 TB | red curry paste, (I substitute red curry powder when I can't find the paste - paste is better) |
1 (15 ounce) can | coconut milk |
3 cups | vegetable broth, (chicken broth works if you're not doing vegan) |
3.5 TB | lemon juice |
1 tsp | seas salt |
GARNISH | |
1 TB | toasted sesame oil |
1/2 cu chopped fresh cilantro
1. Preheat oven to 400. Place sweet potatoes directly on rack back until tender, about 45 minutes. Remove from oven and allow to cool.
2. Heat oil in large soup pot over medium heat, add onion and ginger, cook about 5 minutes - til tender. stir in curry paste and heat for 1 minute more, then whisk in coconut milk and broth. Bring to boil, then reduce heat to low and simmer for about 5 minutes.
3. Remove the skins from the sweet potatoes cut into bite size pieces. Add to soup and cook 5 minutes to allow potatoes to soak up flavor. Stir in lemon and season with salt. Put in bowls and garnish with a drizzle of sesame oil and cilantro.
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