Sweet Potato Curried Coconut Soup 2 of 2

By KeyIngredient

Before you start the soup you must make the Puree.
Puree is found under: Sweet Potato Puree

Ingredients

• Must make Sweet Potato Purée
• First
• 1 tbsp (15 mL) butter
• 1 small onion, chopped
• 2 tbsp (25 mL) finely chopped peeled ginger
• 2 tsp (10 mL) mild or medium curry powder
• 1/2 tsp (2 mL) each ground cumin and ground coriander
• 2 cups (500 mL) Sweet Potato Purée (recipe follows)
• 1 ripe pear, cored, peeled and chopped
• 400 mL can coconut milk
• 1 cup (250 mL) chicken broth
• 1 to 3 tsp (5 to 15 mL) lemon juice
• Salt to taste
• Strips toasted coconut or coriander leaves

Details

Cooking time 2mins

Preparation

Step 1

1. Melt butter in a large saucepan over medium heat. Add onion and ginger and cook, stirring occasionally, until nearly soft, about 3 minutes.
Stir in curry, cumin and coriander. Cook until fragrant, 1 minute.

2. Whisk in Sweet Potato Purée, pear, coconut milk and chicken broth. Increase heat to medium-high, then reduce heat, cover and simmer gently to allow flavours to blend, 10 minutes.

3. Purée in a food processor until smooth. Then turn into a sieve set over a clean saucepan. Using the bottom of a ladle, press mixture through sieve into pan. Stir in lemon juice and add salt to taste after sieving. Reheat and garnish with strips of toasted coconut or coriander leaves if you wish.