Friday, September 27, 2013

Soup Weather

Fall has officially begun.
If you live in the Pacific NW this means rain.
Lots of rain.

Perfect weather for making soup.

A favorite around here is Spicy Sweet Potato and Coconut Soup.

Here's what you do...
1 1/2 pounds orange-fleshed sweet
1 tablespoon vegetable oil
1 onion, chopped
1 (2 inch) piece fresh ginger root, thinly
1 tablespoon red curry paste
1 (15 ounce) can unsweetened coconut
3 cups vegetable broth
3 1/2 tablespoons lemon juice
1 teaspoon sea salt
1 tablespoon toasted sesame oil
1/2 cup chopped fresh cilantro
1.Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
2.Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
3.Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

This recipe is from All Recipes.  A favorite website for finding great recipes.

Happy Cooking!


Chelsea said...

I love this soup recipe! I need to come over so you can make it for me :)

Christine LeFever said...

Thank you for sharing that recipe. I look forward to trying it! And, by the way, I have enjoyed your beautiful Worthy Goods space at Monticello!