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Curried Carrot and Sweet Potato Soup
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Description
A Southeast Asian twist on carrot and sweet potato soup.
Ingredients
- 1 Tablespoon Olive Oil
- 1 whole Medium Onion, Chopped
- 1 Tablespoon Ginger, Minced
- 1-½ pound Carrots, Peeled And Shredded
- 1 pound Sweet Potatoes, Peeled And Shredded
- 2 teaspoons Curry Powder
- 4 whole Kaffir Lime Leaves
- 1 stalk Lemongrass, Tender Parts Only, Cut Into 2" Pieces
- 6 cups Vegetable Stock, Unsalted
- 1-½ teaspoon Salt (reduce Salt If Using Salted Broth)
- ¼ cups Light Coconut Milk
Preparation
Heat oil in a large soup pot over medium heat. Add onions and ginger, and cook until softened, about 3-4 minutes. Add carrots and sweet potatoes.
Cook until they begin to soften, about 3-4 minutes. Add curry powder, mix well, and cook 1 minute to develop flavor. Add kaffir lime leaves, lemongrass, vegetable stock and salt. Bring to a boil, reduce heat to low, and cook, covered, for 20-25 minutes, until vegetables are soft. Stir in coconut milk and cook 2 more minutes. Remove kaffir lime leaves.
Puree soup in batches in a blender (I fill the container just below the halfway mark), being careful to remove the stopper in the cover to prevent hot soup from splashing. You can also puree the soup in a food processor.
Serve immediately or refrigerate until ready to serve. This soup will keep for several days in the refrigerator.
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mazdee on 11.23.2010
I just finished a pot of soup quite like this, but made totally with carrots (no sweet potatoes). Very low in calorories/carbs. I didn’t have the lime leaves, but used the other ingredients in your soup, pureed with my stick blender. Good hot or cold!