Ginger Sweet Potato Soup
1 can (400mL) Longo’s Coconut Milk, divided
2 tbsp chopped fresh cilantro
2 tbsp Longo’s 100% Pure Canola Oil
1 large yellow onion, chopped
4 cloves garlic, chopped
1 tbsp grated fresh ginger
2 tsp Longo’s Curry Powder
4 cups peeled, chopped sweet potatoes (about 2)
3 cups Longo’s Chicken Broth or vegetable broth
2 tbsp fresh lime juice
1 tsp sriracha
1/2 tsp salt
- •Scoop out 2 tbsp of the thick coconut milk at the top of the can and combine with the cilantro; cover and chill.
- •Heat oil in large saucepan over medium-low heat. Cook the onion, garlic, ginger and curry powder for about 5 minutes or until softened. Stir in sweet potatoes to coat. Add broth; cover and bring to a boil. Reduce the heat and simmer for about 20 minutes or until the sweet potatoes are tender. Let cool slightly; purée with immersion blender or in blender, in batches if necessary, until smooth.
- •Return the puréed soup to clean saucepan. Whisk in the remaining coconut milk, lime juice, sriracha and salt. (Make-ahead - Let cool and refrigerate for up to 2 days; reheat over medium heat in saucepan.) Ladle into warm soup bowls and swirl in the reserved coconut/cilantro mixture.
- •Make the soup ahead of time and serve cold. Add a little fresh lime juice to the cilantro mixture and swirl into each serving. Float a thin slice of lime on top of soup. Add a sprinkle of flaked unsweetened coconut to garnish the soup, if desired.
- Protein 4g
- Fibre 4g
- Fat 17g
- Sugar 8g
- Carbs 28g
- Sodium 600mg