Monday, May 10, 2010

Sweet potato and coconut soup.


I have made this soup over and over again because it's so simple and smooth and delicious. I've combined two recipes, one from Broke Ass Gourmet and the other from Post Punk Kitchen. The result is warm, spicy, hearty soup packed with Vitamins A and C. Please don't skip out on the cilantro - I know a lot of people don't like it, but when it's paired with the proper contrasting flavours, it really adds punch.

Try it out and let me know what you think!

1 tbsp of sesame oil
1 small onion, diced
1 small piece of ginger, peeled and thinly sliced
2 tbsp of red curry paste
1 6-oz can unsweetened coconut milk
4 cups of vegetable broth
2 medium sweet potatoes, peeled and cubed
Juice of 1 lime
1 bunch of fresh cilantro

Heat the sesame oil in a large pot over medium heat. Saute the onion and ginger for about 5 mins. Stir in the curry paste and cook for one minute. Add the coconut milk and broth and gently bring to a boil. Add sweet potatoes and reduce heat to simmer for about 25 minutes or until potatoes are soft.

Add the lime juice and cilantro and puree half of the soup in a blender. ( I only blend half because I like the chunkiness of the sweet potatoes. It gives the soup a hearty texture, but the blending helps distribute the flavour of the cilantro.)

Serve into bowls. Use just a drizzle of sesame oil and a few sprigs of cilantro for garnish.

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