Sweet Potato Curry Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 medium onions halved and sliced1 Large Red Pepper slicedGarlic, 6 cloves, slicedGinger Root, 1 - 1.5 inches fine diceThai Kitchen Red Curry Paste, 3 tbspHot Curry Powder 1 tbspHot Red Peppers sliced (optional) Tomato Paste, 1 can (6 oz) Chicken Thighs 1.25 lb in bite size peices Chicken stock, home-prepared, 1 QuartBasil, 5 leaves (remove)3 sweet potatos
Preheat oven to 350 and poke holes in potatoes and put in the oven directly on the rack,
Heat a large pot on the stove on medium low heat, add the olive oil , while this heats up start chopping the onions, peppers, garlic, and ginger add these to the pot as they are chopped stirring regularly.
add the curry paste and powder
once all the vegetables are softerned add the tomato paste and part of the stock , chop and add the chicken continue to add stock until you have added about half of the stock, allow to simmer for about 10 minutes add the rest of the stock and cover, allow to simmer,
remove the potatoes from the oven and skin with a paring knife, let them cook longer if you prefer a softer texture, after removing skins dice into about 1/2 inch pieces and add to the soup, cook for 10 minutes and serve, Add about a tsp of sesame oil to the soup before serving
Number of Servings: 4
Recipe submitted by SparkPeople user PENGUINSFLY.
Heat a large pot on the stove on medium low heat, add the olive oil , while this heats up start chopping the onions, peppers, garlic, and ginger add these to the pot as they are chopped stirring regularly.
add the curry paste and powder
once all the vegetables are softerned add the tomato paste and part of the stock , chop and add the chicken continue to add stock until you have added about half of the stock, allow to simmer for about 10 minutes add the rest of the stock and cover, allow to simmer,
remove the potatoes from the oven and skin with a paring knife, let them cook longer if you prefer a softer texture, after removing skins dice into about 1/2 inch pieces and add to the soup, cook for 10 minutes and serve, Add about a tsp of sesame oil to the soup before serving
Number of Servings: 4
Recipe submitted by SparkPeople user PENGUINSFLY.
Nutritional Info Amount Per Serving
- Calories: 561.9
- Total Fat: 18.4 g
- Cholesterol: 100.5 mg
- Sodium: 1,579.9 mg
- Total Carbs: 60.7 g
- Dietary Fiber: 7.5 g
- Protein: 38.6 g
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