Tuesday, April 6, 2010

sweet potato and curry soup


1 tbsp. olive oil
1 onion, chopped
1 tbsp. curry powder
2 lbs. sweet potatoes, chopped into chunks
3 1/2 cups chicken stock
14 oz. coconut milk
salt and pepper to taste

1. Heat the oil in a large dutch-oven. Add the onion and saute for 3-4 minutes or until softened but not brown. Add the curry powder and stir to combine before adding the sweet potato. Stir until the sweet potato is evenly coated in oil and curry powder. Add the chicken stock and coconut milk and bring to a boil. Reduce the heat and simmer, uncovered for about 20 minutes or until the sweet potato is cooked and tender.
2. Use an immersion blender to puree until smooth.
3. Season with salt and pepper.

*From Soup! the cookbook

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