[Curried Sweet Potato Soup]
Source: Times Colonist - Erik Akis
The taste combination of the curry and the sweet potatoes, along with the coconut milk, make this complex and mildly spicy soup a great starter for lunch or for a soup/salad combo. This recipe is excerpted from The Yogurt Bible by Pat Crocker (c) 2010 Robert Rose Inc. Reprinted with permission. All rights reserved.
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 tablespoon curry powder 2 sweet potatoes, peeled and cut into large dice
- 1 cup chopped carrot
- 3 cups vegetable broth
- ¼ cup chopped raisins
- 1 teaspoon salt
- 1 can (14-oz.) coconut milk
- ½ cup drained yogurt (see Note)
- ⅓ cup chopped red bell pepper
Directions
1. In a large saucepan, heat oil over medium-low heat. Add onion and curry powder, and cook, stirring occasionally, for 6 minutes. Stir in sweet potatoes and carrot. Cook, stirring constantly, for 3 minutes. |
2. Stir in broth. Increase heat and bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes. Add raisins and salt and cook for 5 minutes or until all vegetables are soft. Remove from heat. |
3. Using a potato masher, roughly mash sweet potato mixture. Stir in coconut milk and drained yogurt. Return to medium-high heat and heat through (do not let boil). Ladle soup into 4 bowls. Divide bell pepper evenly over each bowl. Serve immediately. |
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Notes
Pat Crocker says to make drained yogurt, you should first place plain yogurt in a cheesecloth lined strainer set over a bowl. After 10 minutes, much of the liquid in the yogurt will have drained away. The resulting yogurt is thicker and creamier, similar to Greek-style yogurt. Two cups of plain yogurt will yield about 1 1/2 cups of drained yogurt.
Categories
Soups[ Back to top ]