Nutrients per serving
- 1 Serving
- Protein: 3.0 grams
- Fat: 10.0 grams
- Carbohydrates: 28.0 grams
- Calories: 210
- Source of Fibre
Potatoes
Thai Curry Sweet Potato Soup
This mildly spiced creamy soup adds a new dimension to your Thanksgiving or fall menus. It freezes well, so it can be prepared weeks before the holiday. Sweet potatoes are a large reddish tuber with a deep orange flesh that gives a rich colour and a good source of beta carotene.
Cooking Time: 15 to 20 minutes
Servings: 6
Ingredients:
- 2 tbsp (25 mL) vegetable oil
- 1 medium Ontario Onion, chopped
- 2 cloves garlic, minced
- 2 tsp (10 mL) finely grated fresh gingerroot
- 1 tsp (5 mL) each ground cumin, coriander and turmeric
- 1/4 tsp (1 mL) hot pepper flakes
- 2 cups (500 mL) vegetable or chicken broth
- 4 cups (1 L) cubed peeled Ontario Sweet Potatoes (about 1 ¼ lb/550 g or 1 ½ large potatoes)
- 1 can (14 oz/398 mL) light coconut milk
- 1 tbsp (15 mL) fresh lime juice
- 1/4 tsp (1 mL) salt (optional)
- 1/4 cup (50 mL) chopped roasted peanuts
- Finely grated lime rind, minced fresh cliantro or parsley
Garnish (optional):
Preparation:
In large nonstick saucepan, heat oil over medium heat; cook onion, garlic, ginger, cumin, coriander, turmeric and hot pepper flakes, stirring until onion is softened, about 3 minutes.
Add broth, sweet potato and coconut milk; bring to boil. Cover and reduce heat to low; cook for 12 to 15 minutes or until potato is tender. Let cool slightly. Purée, in batches, in blender or food processor or with hand blender until smooth. Return to saucepan. Stir in lime juice; season with salt if desired. Serve garnished as desired.
Variation: Omit coconut milk and increase broth to 3-1/2 cups (875 mL). Add 1 tbsp (15 mL) packed brown sugar.
