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Caribbean Sunset Soup

By
Dana McCauley
Photography by
Mark Schultz
This velvety-smooth soup is bursting with vitamin A. If you're a flavour adventurer, don't hesitate to add more curry paste and ratchet up the amount of cilantro.

Ingredients

  • 1 tbsp  (15 mL)  vegetable oil
  • 1 small onion, chopped
  • 1/2 tsp  (2 mL)  mild Indian curry paste
  • 1 lb  (450 g)  sweet potato (about 1 large)
  • 1 clove garlic, chopped
  • 3 cups  (750 mL)  vegetable broth
  • 1 cup  (250 mL)  Thai Kitchen Lite coconut milk
  • 1 tsp  (5 mL)  lime zest
  • 2 tsp  (10 mL)  lime juice
  • 2 tbsp  (30 mL)  chopped fresh cilantro
  • 1/2 tsp  (2 mL)  pepper

Preparation

1. In medium pot over medium, heat oil. Add onion and curry paste; cook, stirring often, for 5 minutes. Meanwhile, chop potato into small pieces. Add potato and garlic to pot; cook, stirring often, for 10 minutes or until potato is slightly softened.

2. Stir in broth and bring to a boil. Reduce heat to medium-low, cover and simmer for 10 to 15 minutes or until potato is soft.

3. Transfer to blender or food processor; blend until smooth. Return to pot and stir in coconut milk. Add lime zest and lime juice. Stir in cilantro and pepper; heat through.


*Originally titled "Sweet Potato Coconut Soup" from freshjuice.ca.
If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.
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Source

Fresh Juice: February/March 2013

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