Chunky & Spicy Sweet Potato and Coconut Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* 2 large Sweet potato, cooked, baked in skin, * Olive Oil, 1 tbsp *1 medium Onions,chopped * Ginger Root, 2 inch piece sliced thin and chopped.1 tbsp red curry paste 1 can unsweetened Coconut Milk, * Water, tap, 3 cup * *3 tbsp Lemon Juice, * Sesame Oil,
Bake Sweet potato in a 400 degree F oven and bake until tender. About 45 minutes. Remove from oven and allow co cool.
Heat the oil in a large saucepan over medium heat. Add onion and ginger and cook until tender, about 5 minutes. Stir in the curry paste and heat for about 1 minute then add coconut milk and water. Bring to a boil and reduce heat to low and simmer about 5 minutes.
Remove the skins from the sweet potatoes and cut into bite size pieces. Add to the soup and cook for 5 minutes or so so they can absorb some of the flavour. Stir in lemon juice and season with salt.
Ladle into bowls and garnish with a drizzle of sesame oil.
Number of Servings: 6
Recipe submitted by SparkPeople user DEBORAHWILL.
Heat the oil in a large saucepan over medium heat. Add onion and ginger and cook until tender, about 5 minutes. Stir in the curry paste and heat for about 1 minute then add coconut milk and water. Bring to a boil and reduce heat to low and simmer about 5 minutes.
Remove the skins from the sweet potatoes and cut into bite size pieces. Add to the soup and cook for 5 minutes or so so they can absorb some of the flavour. Stir in lemon juice and season with salt.
Ladle into bowls and garnish with a drizzle of sesame oil.
Number of Servings: 6
Recipe submitted by SparkPeople user DEBORAHWILL.
Nutritional Info Amount Per Serving
- Calories: 186.4
- Total Fat: 12.7 g
- Cholesterol: 0.0 mg
- Sodium: 45.0 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 2.4 g
- Protein: 2.9 g
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