Chunky & Spicy Sweet Potato and Coconut Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Chunky & Spicy Sweet Potato and Coconut Soup calories by ingredient


Introduction

Chunky Sweet potato Soup is made Asian style with coconut milk and red curry paste. Easy to make and delicious. Chunky Sweet potato Soup is made Asian style with coconut milk and red curry paste. Easy to make and delicious.
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,

Directions

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.