This was one of my favourite soups by far. And guess what... it was my soupy friend's recipe recommendations. She holds 2 of my 3 favourite soups so far. Roasted Red Pepper soup is her other recommendation.
Ingredients:
6 cups diced peeled sweet potatoes
5 cups chicken stock
1 cup coconut milk
2 apples, peeled, cored and diced
2 onions, chopped
2 stalks celery, chopped
2 tbsp chopped gingerroot
1 -2 tsp mild curry paste
Salt and pepper to taste
1 tbsp lime juice
2 tbsp chopped fresh cilantro
Directions:
Sweat the onions in a soup pot, add sweet potatoes, stock, coconut milk, apples, celery, ginger, curry paste, salt and pepper. Bring to a boil and cook until sweet potatoes are cooked trough- about 15-20 minutes. Take off the heat and use an immersion blender to puree the soup. Stir in lime juice. Serve garnished with the cilantro.
Makes 8 -10 servings.
Nutritional information: 176 calories, 5g protein, 6g fat, 27g carb, 3g fibre
Are you wondering what this is? Well, it's me showing you a trick I've seen on the Food Network. This is all you need to do to peel fresh ginger. Take the side of the spoon and scrape the ginger and it just peels off... it's like magic!
I made a nice fresh salad and used this new delicious Tropical Mango salad dressing that I discovered at Organice Garage.
It went really well with my Mango Spring Mix salad... I added shredded carrot, bean sprouts, cashews and cilantro.... oooh so tropical, eh?
Colourful meal, colourful tablecloth.... what more does a girl need?
...maybe some sourdough mutligrain Stonemill bread to share with her family?
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