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From the produce box

Posted Dec 27 2012 1:00am

I'm sure roasting the sweet potato in an oven would turn out just as nicely, but a faster approach was just roasting it in a pan and covering it. Plus, I used the oven to make kale chips to sit on top of the soup anyway. It's a really chunky soup so you can always thin it out with more broth or water and continue to puree it in the food processor or blender. You can also adjust the spices to your heat level. Next time I think I'll add some chilies to this.

The kale chips were really easy: chop up a head of kale with the stems and tough veins removed. Massage about two tablespoons of olive oil and salt and pepper, then bake for about 10-15 minutes at 350°F.


Curried Coconut Sweet Potato Soup

Prep time: 10 minutes
Cook time: 15 minutes
Yields: 1-2 servings

1 medium sweet potato, peeled and cubed
2 tbsp oil
1/4 large onion, diced
1 clove garlic, minced
1/2 cup coconut milk
3/4-1 cup low-sodium vegetable broth or water
1/8 tsp turmeric
1/4 tsp cumin
1/2 tsp paprika
1/2 tsp curry powder
1/2 tsp chili flakes
salt and pepper
1 tsp Thai basil or sweet basil, finely chopped, optional
feta and kale chips for garnishing, optional

Season the sweet potatoes with salt and pepper. Over medium heat, saute the onions and garlic in the oil for about two minutes. Add the sweet potatoes and cover, stirring occasionally. Cook until they're soft, about 8 minutes  and then remove from heat. Place the sweet potatoes into a food processor or blender, and add the spices and herbs, and the coconut milk. Pulse and grind for about 2-3 minutes and then add the broth or water a little at a time. Continue to puree until you reach your desired consistency. Serve with baked kale chips and feta.


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