Coconut Curry Carrot and Sweet Potato Soup
Shared from our friends at Kitchen Aid
Coconut Curry Carrot and Sweet Potato Soup
Makes 4-6 servings
INGREDIENTS
1 tablespoon coconut oil
1 yellow onion, diced
Pinch of salt
8 carrots, peeled and chopped into 1/2-inch chunks
1 sweet potato, peeled and cut into1/2-inch cubes
3 cups vegetable stock
2 tablespoons green or red curry paste
2 teaspoons yellow curry powder
Salt and black pepper, freshly ground (to taste)
Juice of 1 lime
14-ounce can of coconut milk
Toasted cashew bits, to garnish
Cilantro, to garnish
1 yellow onion, diced
Pinch of salt
8 carrots, peeled and chopped into 1/2-inch chunks
1 sweet potato, peeled and cut into1/2-inch cubes
3 cups vegetable stock
2 tablespoons green or red curry paste
2 teaspoons yellow curry powder
Salt and black pepper, freshly ground (to taste)
Juice of 1 lime
14-ounce can of coconut milk
Toasted cashew bits, to garnish
Cilantro, to garnish
DIRECTIONS
Add the coconut oil to the KitchenAdi® Tri-Ply Copper 3.0 Quart Saucepan and heat over medium heat.
Add the onion and a pinch of salt and cook for 5 minutes, stirring frequently.
Add the carrots, sweet potatoes, vegetable stock, curry paste, curry powder, salt, and freshly ground black pepper (to taste) to the Saucepan and bring to a boil over medium-high heat. Cover and reduce to low and simmer for 20 minutes. The vegetables should be very tender.
Add the carrot and sweet potato mixture, lime juice, and coconut milk (optional: reserve an ounce of milk for garnish) to the jar of the KitchenAid® High Performance Series Blender and secure the lid on top. Turn the dial to Speed 1 and slowly increase to Speed 5 or 6 and blend until smooth for 1-2 minutes. Steam should be visible.
Serve immediately, topping with cashew bits and cilantro (and coconut milk if you desire).
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