Sweet Potato Soup-adapted from Canadian Press
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Creamy Sweet Potato Soup30 ml (2 tbsp) vegetable oil250 ml (1 cup) chopped onions250 ml (1 cup) chopped carrots1 l (4 cups) peeled, chopped sweet potatoes5 ml (1 tsp) chopped fresh ginger5 ml (1 tsp) ground cumin5 ml (1 tsp) coriander seeds5 ml (1 tsp) mild Indian curry paste1 l (4 cups) chicken stock125 ml ( 1/2 cup) coconut milkSalt and freshly ground pepper, to taste
Heat oil in a pot over medium-high heat. Add onions and saute for 2 minutes or until beginning to soften. Add carrots and sweet potatoes and saute for 5 minutes more. Add ginger, cumin, coriander seeds and curry paste and saute for 1 minute or until fragrant.
Add chicken stock and coconut milk and bring to a boil. Cover, turn heat to low and simmer for 18 to 20 minutes or until vegetables are very soft.
Puree with an immersion blender, food processor or blender until smooth. Season with salt and pepper.
Makes 4 to 6 servings.
Note: Coconut milk does not contain dairy.
Number of Servings: 6
Recipe submitted by SparkPeople user EHHARP.
Add chicken stock and coconut milk and bring to a boil. Cover, turn heat to low and simmer for 18 to 20 minutes or until vegetables are very soft.
Puree with an immersion blender, food processor or blender until smooth. Season with salt and pepper.
Makes 4 to 6 servings.
Note: Coconut milk does not contain dairy.
Number of Servings: 6
Recipe submitted by SparkPeople user EHHARP.
Nutritional Info Amount Per Serving
- Calories: 250.7
- Total Fat: 15.0 g
- Cholesterol: 0.0 mg
- Sodium: 362.6 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 4.0 g
- Protein: 3.7 g
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