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| Red Curry-Lime Sweet Potato Soup submitted by Mom Johnson |
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Description
This warming and filling soup is good just like it is...but add some shrimp to the pot after immersion blending and make a big splash!
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Directions
Heat oil in a 4-5 quart saucepan over medium heat. Add the leeks and a pinch of salt. Cover and cook until tender, about 8 minutes. Whisk in the curry paste and increase heat to medium-high. Cook, stirring for 1 minute. Add the sweet potatoes, coconut milk, 3 cups water and 1 tsp. salt. Bring to a boil, then reduce heat. Simmer, covered until heated through, stirring often. Use an immersion blender to blend soup until smooth. Stir in the lime zest and juice and sprinkle with coarse ground pepper. Garnish with cilantro. Serves 6.
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Ingredients
 2 T. oil
2 medium leeks, white and green parts chopped and washed
Salt
2 T. Thai red curry paste
4 cups cooked, mashed sweet potatoes
1 (13-14 oz.) can unsweetened coconut milk
1 lime, tested and juiced
1/2 cup chopped fresh cilantro
Coarse black pepper for serving
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