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Cream of Sweet Potato Soup with Red Curry and Coconut Milk
LA COCINA DE BABEL9Ingredients
40Minutes
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Description
Cold, snowy days call for a warm, creamy soup to warm you up from the inside out. This cream of sweet potato soup should do just that. Seasoned with red curry and ginger, this soup has a little heat that is beautifully tempered by the addition of coconut for a creamy soup with a full and robust taste. Garnish with cilantro and a drizzle of cream or coconut milk for an attractive finish.
Ingredients
US|METRIC
4 SERVINGS
- olive oil (drizzle)
- 1 onion (diced)
- 2 garlic cloves
- 1 tsp. ground ginger
- 1 Tbsp. red curry paste
- 1 kg sweet potatoes (peeled and chopped)
- 1 liter chicken stock
- 250 grams coconut milk (or heavy cream)
- cilantro (for garnish, optional)
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Directions
- Start by crushing the garlic into a paste using a mortar and pestle.
- In a heavy-bottomed pot, heat up a drizzle of olive oil. Fry the onion and garlic in it a few minutes.
- Add the ginger and curry paste. Stir then incorporate the sweet potatoes.
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