Contributed By: spfundtmartin
REAL SIMPLE
Thai inspired -easy to make
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Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: 1 hour
Number of Servings: 4
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Meal Type: Soups & Stews
Ingredients
1 1/2 pounds Sweet potatoes ( about 3 large potatos)
1 tablespoon Vegetable oil
1 Onion- chopped finely
1 2 inch piece of ginger, finely chopped
1 tablespoon Red curry paste
1 15 ounce Can of coconut milk (NOT light)
3 cups Chicken broth (or vegetable for vegetarian version)
1 1/2 tablespoons Lemon juice
1 teaspoon Salt
1 tablespoon Sesame oil
1/2 cup Fresh cilantro- chopped
Preparation
Preheat oven to 400 degrees. Put the sweet potatoes on an oven rack and bake for about 50minutes or until tender. Remove from oven and let cool. Heat the vegetable oil in a saucepan over med. heat. Saute the onion and ginger until onion is softened, about 5 minutes. Stir in curry paste. Set aside.
If potato is cool enough to peel, pull skin off (it should come off easily if they are done), then cube into 2 inch cubes. Put in blender. Put onion mix in blender. Add some broth- enough to make it blend freely. Blend until smooth. Return to saucepan, add remainder of broth and coconut milk and heat slowly, stirring often. Stir in lemon juice and salt.
Ladle into soup bowls and top with chopped cilantro.
Cook's Notes
This originally was not a blended soup, but I liked the look, flavor, and texture MUCH better when the soup was blended.
Nutrition Information
Vitamin A: lots!