Red Curry Sweet Potato Soup
Created by ImPat on October 26, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Recipe #15254
Ingredients
- 1 tablespoon oil
- 1 brown onion (chopped)
- 2 garlic cloves (minced)
- 1 tablespoon ginger (finely grated)
- 1 tablespoon red curry paste
- 1 kg sweet potato (peeled and chopped)
- 1 liter chicken stock
- 1 cup coconut cream (250ml)
- Coriander leaves (to serve aka cilantro)
How to Make
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Step 1: Heat oil in a saucepan over high heat and add the brown onion and garlic cloves and cook for 2-3 minutes.
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Step 2: Add finely grated ginger and red curry paste and cook for 1-2 minutes.
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Step 3: Add the chopped sweet potato and chicken stock and cook for 15 minutes.
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Step 4: Add the coconut cream and bring back to a simmer.
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Step 5: Blend with a hand held blender (or transfer to a processor - if you do this return to the pot to heat back up) until smooth.
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Step 6: Divide between bowls and decorate with coriander leaves.
Nutritional Facts
- Serving Size: 1 (387.7 g)
- Calories 242.3
- Total Fat - 7.5 g
- Saturated Fat - 2 g
- Cholesterol - 7.6 mg
- Sodium - 439.5 mg
- Total Carbohydrate - 35.5 g
- Dietary Fiber - 3.5 g
- Sugars - 10.2 g
- Protein - 9 g
- Calcium - 37.3 mg
- Iron - 2.1 mg
- Vitamin C - 21.4 mg
- Thiamin - 0.2 mg