Sweet Potato-Coconut Thai Curried Soup
1 red bell pepper, diced
4 cloves garlic, minced
1-1.5 tsp ginger, minced
1 onion, diced
2 Tbsp Olive Oil
1 Tbsp Red Curry Paste
2 cups broth (chicken or vegetable)
4 roasted sweet potatoes, peeled and mashed.
14 oz can coconut milk
12 oz can young coconut milk
1 tsp salt (optional or to taste)
1 tsp cumin (optional or to taste)
In a pan over medium-high heat, add the oil. Once that is to temperature, add the onion, bell pepper, ginger and garlic. Cook until softened. Add curry paste and mix well. Let cook for 1 minute.
Whisk broth into pan. Using a hand blender (or an upright blender) blend until mostly smooth.
Add the sweet potatoes, and coconut milk to pan, mix well. Then blend using hand blender or upright blender (in batches) until smooth.
Once blended, add salt and cumin to taste. Then simmer on low for a few minutes to a half an hour to let flavors blend.
Crystal CK (CrystalsCozyK)
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