- In a Dutch oven or medium sized pot, heat oil over medium heat. Add onion and curry paste and cook, stirring often, for approximately 5 minutes. Add potato and garlic to the pot and continue stirring frequently for approximately 10 minutes, or until the potato has softened slightly.
- Stir in the broth and bring to a boil. Reduce heat to medium low and simmer, covered, for 10 to 15 minutes, or until potato is completely soft.
- Transfer soup to a blender or food processor and blend until totally smooth. Return to pot and stir in coconut milk.
- Using a zester or grater, remove the peel from the lime and add 1 tsp of fine zest to the soup. Juice the lime and add 2 tsp to the soup. Stir in the cilantro and pepper. Heat through on medium low.
Thursday, January 31, 2013
Caribbean Sunset Soup
CARIBBEAN SUNSET SOUP
1 tbsp oil (coconut or olive)
1 small onion, chopped
1/2 tsp mild Indian curry paste
1lb sweet potato (about 1 large), peeled and finely diced
1 clove garlic, peeled and chopped
3 cups vegetable broth
1 cup "Thai Kitchen Lite Coconut Milk"
2 tbsp chopped fresh cilantro
1/2 tsp freshly ground black pepper