Sweet Potato Coconut Soup
- Vegetable recipes
- Low calorie
- Easy recipes
This velvety smooth soup is bursting with vitamin A. Makes 4 cups (1L) for 2 to 3 servings.
Ingredients
- 1 tbsp (15 mL) vegetable oil
- 1 small onion, chopped
- 1/2 tsp (2 mL) mild Indian curry paste
- 1 lb (500 g) sweet potatoes (about 1 large)
- 1 clove garlic, chopped
- 3 cups (750 mL) chicken or vegetable stock
- 1 cup (250 mL) coconut milk or light coconut milk
- 1 lime
- 2 tbsp (30 mL) chopped fresh coriander
- 1/2 tsp (2 mL) pepper
Preparation
Heat oil in a medium pot set over medium heat. Add onion and curry paste and cook, stirring often for 5 minutes. Meanwhile, chop sweet potatoes into small pieces. Add sweet potatoes and garlic to pot and cook, stirring often, for 10 minutes or until potatoes are slightly softened.
Stir in chicken stock and bring to a boil. Reduce heat to medium-low and simmer, covered, for 10 to 15 minutes or until potatoes are soft.
Transfer to a blender or food processor and blend until smooth. Return to pan and stir in coconut milk. Using a zester or a hand grater, remove the peel from the lime. Add 1 tsp (5 mL) of the zest to the soup. Juice the lime and add 2 tsp (10 mL) juice. Stir in coriander, add pepper and salt to taste.
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