Thai Sweet Potato Soup
Servings
4Serving size
about 1 1/2 cupsThis recipe can be multiplied and makes great leftovers. Serve with a 2-ounce whole grain or gluten-free roll.
Ingredients
| 2 tsp. Olive oil |
| 1 medium White onions (diced) |
| 1 clove Garlic, raw (minced) |
| 24 ounce Yam, raw (diced) |
| 1 tsp. Red Curry Paste |
| 2 cups No salt added vegetable stock |
| 1 Tbsp. Ginger root, raw (peeled and minced) |
| 1/2 cup Lite Coconut Milk |
Instructions
Add the onion and cook for about 4 minutes. Stir frequently.
Add the garlic and cook for about one minute. Stir frequently.
Add the yams, curry paste, stock, lime juice, and ginger.
Bring to a boil, reduce the heat, cover and simmer for about 40 minutes.
Remove from the heat and let cool for about 10 minutes. Using a stick blender or blender, puree until smooth.
Add the coconut milk, stir, and bring back to temperature gently.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
There is just everything good about this recipe. The yams are full of fiber and great vitamins and minerals so it’s a bit of a sneaky way to get healthy. The ginger and curry are rich and warm, making this perfect for a cold evening. Serve with a bit of toast and chutney and you have perfect simple meal.