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Thai Curry Sweet Potato Soup (Foodland Ontario) Recipe

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This recipe for Thai Curry Sweet Potato Soup (Foodland Ontario), by , is from The Carol Leclair Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Maggie Hagan

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. (25 ml) vegetable oil
1 medium onion chopped
2 cloves garlic minced
2 tsp. (10 ml) finely grated fresh gingerroot
1 tsp. (5 ml) each ground cumin, coriander and turmeric
tsp. (1 ml) crushed red pepper flakes
2 c. (500 ml) vegetable or chicken broth
4 c. (1 L) cubed peel sweet potatoes (about 1-1/4 lb/550g)
1 can (14 oz/398 ml) light coconut milk
1 tbsp. (15 ml) fresh lime juice
Salt

Garnishes (Optional)
c. (50 ml) chopped roasted peanuts
Finely grated lime rind, fresh coriander or parsley

Directions:
Directions:
In a large saucepan, heat oil over medium heat, cook onion, garlic, ginger, cumin, coriander, turmeric and red pepper flakes, stirring until onion is softened, about 3 minutes.

Add broth, sweet potatoes and coconut milk; bring to boil. Cover and reduce heat to low; cook for 12 to 15 minutes or until potatoes are tender. Let cool slightly. Puree in batches in blender or food processor or with hand held blender until smooth. Return to saucepan. Stir in limejuice. Season to taste with salt. Serve garnished as desired.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
A mild spiced creamy soup adds a new dimension to you menus.
It freezes, so can be prepared weeks before the holiday.

 

 

 

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