Thai Sweet Potato Soup - vegetarian
2 onions, chopped
2 tsp minced garlic
2 tsp cumin seeds
1 tsp minced Thai chilli
1.5 kg sweet potatos, roughly chopped
1 1/2 litres of water
4 tsp vegetable stock
130 ml light coconut milk
fresh coriander leaves
Coat a sauce pan with cooking spray, heat and add the onion. Sautee for 2 minutes or until softened. Stir in the garlic, cumin and chili and cook for another 2 minutes. Add the sweet potato and cook for another 2 minutes.
Stir in the water and the vegetable stock and bring to a boil, lower the heat and simmer, covered for 30 minutes. Remove from heat and let cool slightly.
In a blender or food processor blend the mixture in batches until smooth. Return the soup to the sauce pan and heat while adding in the coconut milk while sitrring.
Heat through and then serve by garnishing with coriander leaves.
We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury
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