Thursday, January 31, 2013

Caribbean Sunset Soup

The name, ingredients and ease of preparation attracted me to this recipe...the taste made it a family favourite!  There really is very little not to love in this delicious soup!  (BTW, I really must apologize for the quality of the photographs camera took a dive down the stairs and is quite I am currently using my Blackberry.  Hopefully I will get a replacement soon so I can resume my usual "food porn" quality shots!! LOL!)

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"
1 lime
2 tbsp chopped fresh cilantro
1/2 tsp freshly ground black pepper
  •    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.
  • ENJOY!          

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