raw material
- 1 tablespoon olive oil
- 1 onion Chopped
- 1 2 inches fresh ginger root, grated
- 1 tablespoon red curry paste
- 1 teaspoon sea salt
- 2 pound sweet potato peeled and diced
- 1 15 oz can unsweetened coconut milk
- 4 cup vegetable soup
- 1 big lemon Juiced
- 1/2 cup chopped fresh cilantro
instruct
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Heat olive oil in a large saucepan over medium-high heat. Add onion and sauté for about 5 minutes.
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Add ginger, curry paste and salt and roast for 1 minute.
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Add sweet potatoes, coconut milk, and vegetable broth. Bring to a boil, then reduce heat to medium-low. Simmer until sweet potatoes are tender, about 15 minutes.
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Using an immersion blender
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Puree the soup in the pot, or transfer in batches to a food processor or blender, then return the pureed soup to the pot.
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Stir in lemon juice.
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Sprinkle with fresh chopped cilantro while hot.
A friend of mine recently had her first child. After she returned home from the hospital, several friends gathered to deliver meals to her. She and her husband are vegetarians, which discourages carnivores from bringing in meals. Since I tend to eat a lot of vegetarian food, all I had to do was use one of the ones I had already planned on the menu. As it happens, not only do I have several vegetarian options, there is even a vegetarian dish on the menu. I knew this soup would be just right. It was a crisp autumn day, and I knew she had only been home from the hospital for a day and was exhausted. I brought her this delicious soup and a loaf of homemade artisan bread. Cozy, cozy, but still exciting: it’s soul-warming food.