February 20, 2013
Soothing sweet potato coconut curry soup is the perfect remedy if you are feeling slightly under the weather. Fragrant and flavorful, this soup is made by mixing vegetables with aromatics like ginger, curry powder, cinnamon, and garlic. A touch of coconut milk adds richness but doesn't make the soup heavy. A few drops of hot sauce rounds out the flavors and adds a kick of spice.
Ingredients:
4 cups low-sodium chicken broth
1/3 cup coconut milk
1 carrot, sliced
2 stalks celery, sliced
1 garlic clove, diced
3 inches small sweet potatoes, baked and cut bite sized chunks
1/2 in. slice ginger, grated
1 1/2 teaspoons curry powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
handful of pea shoots to garnish
red pepper flakes to taste (optional)
hot sauce to taste (optional)
Directions:
Spray a soup pan with cooking spray. Over medium heat, add the carrots, celery, and garlic, and saute about 3-5 minutes, stirring occasionally.
Add the ginger into the soup. Immediately pour the chicken broth in so the ginger doesn't burn. Add the sweet potatoes and stir once.
Raise the heat and allow the soup to come to a boil. Once it begins to boil, turn the heat down to low and simmer 5 minutes.
Add the coconut milk and stir. Simmer another 10 minutes.
Take off the heat and pour into individual bowls. *Garnish each bowl with chopped pea shoots and red pepper flakes. Add a dash of hot sauce, or more if you like it hot.
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