Thai Sweet Potato Soup

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Thai Sweet Potato Soup

Source: www.sanitarium.com.au

 

 

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Prep Time: 15 min.

Cooking Time: 20 min.

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750 g (26 1/2 oz) sweet potato, peeled and chopped

2 cups water

2 teaspoons canola oil

1 medium onion, chopped

2 teaspoons GF vegan red curry paste

2 tablespoons (8 tsp) chopped lemon grass

1 teaspoon brown sugar

1 1/4 teaspoons salt

2 cups soy (-OR- other milk)

1 cup Lite coconut milk

2 teaspoons chopped fresh coriander (cilantro)

 

 

1. Place sweet potato and water in a large saucepan. Bring to the

boil, then reduce heat, cover and simmer until sweet potato is

soft.

 

2. Heat oil in a frypan. Sauté onion, curry paste and lemon grass

until soft. Remove from heat and add to sweet potato.

 

3. Add brown sugar, salt, milk and coconut milk. Blend or process

mixture until smooth and creamy. Reheat but do not boil. Stir

through coriander. Serve garnished with extra coriander.

 

 

 

Serves 4.

 

 

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Per serve: Kilojoules 800; Calories 190; Protein 6g; Fat 7g;

Carbohydrate 25g; Sodium 610mg; Potassium 465mg; Calcium 140mg;

Iron 1mg; Fibre 3g.

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