Among the ga-zillion of ingredients I have in my cupboards is red curry paste. This week, for whatever reason, it was calling my name. I was not really sure what I wanted to make with it so rather than hit up my cook books I took to the internet to do an ingredient search. Sweet potato and coconut soup is what I decided on in the end, and Mmmmm Mmmmmm Mmmmm was it ever good.
******This is a spicy soup......consider yourself warned
Onions, Ginger, and Curry paste just hanging out enjoying the heatIngredients:
1 1/2 pounds orange-fleshed sweet potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 (2 inch) piece fresh ginger root, thinly sliced * too lazy to go to the store to get fresh Ginger I subbed powdered ginger with a positive result******also I did not measure but I"m guessing I used about 3 tablespoons
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
adding the coconut milk was my favorite part.....the house becomes so fragrant!
Sweet potatoes are always a hit in my house!Directions
Peel, chop and boil sweet potatoes just until tender
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.
Take the sweet potatoes and mash up a few of the peices. 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 as desired
Mmmmm finished product!
Despite the spiciness of this soup I nervously offered it to H to try......He loved it, opening up for more every time!