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...
INGREDIENTS:
1 1/2 pounds orange-fleshed sweet
potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 (2 inch) piece fresh ginger root, thinly
sliced
1 tablespoon red curry paste
|
1 (15 ounce) can unsweetened coconut
milk
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
|
DIRECTIONS:
| 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!
Laurie
