A Sweet potato soup with coriander very quick and easy soup that you will enjoy with some crusty bread. This sweet potato soup is very yummy and super healthy.
- 1 tablespoon vegetable oil
- 1 onion , chopped
- 2 lbs sweet potatoes , peeled and diced
- 1 clove of garlic , chopped
- 1 tablespoon grated fresh ginger
- 1 tablespoon coriander seeds
- 1 tablespoon green curry paste
- 2 400 ml cans coconut milk
- 2 cups sodium-reduced vegetable broth (approx)
- 1/4 cup Dukkah (recipe, see right)
- fresh cilantro sprigs
- lime juice
In large saucepan, heat oil over medium heat; cook onion, stirring, until softened, about 5 minutes. Add sweet potatoes, garlic, ginger, coriander seeds and curry paste; cook for 1 minute. Add coconut milk and broth; bring to boil.
Reduce heat; cover and simmer just until sweet potato is fork-tender, 25 to 30 minutes. Season with salt.
In blender or food processor, purée mixture until smooth, adding more broth if necessary for desired consistency. (Make-ahead: Can be stored in airtight container and frozen for up to 3 months.)
Divide hot soup among bowls. Top with sprinkle of Dukkah. Garnish with fresh cilantro and drizzle with lime juice.
In small skillet, combine 1⁄4 cup each hazelnuts and almonds, 2 tbsp sesame seeds, 1⁄2 tbsp each sunflower and cumin seeds, and 3⁄4 tsp fennel seeds; cook over medium heat, stirring, until fragrant, 3 to 5 minutes. Remove pan from heat. Stir in 1⁄2 tbsp ground coriander and 1⁄4 tsp each paprika, ground cardamom and salt. Transfer to food processor; pulse until mixture is consistency of bread crumbs. Makes about 3⁄4 cup.
PER SERVING: about
Calories450, Total fat23 g, saturated fat8 g, Cholesterol0 mg, Sodium710 mg, Total carbohydrate55 g, Fibre8 g, Sugars21 g, Protein6 g, Iron3.5 mg
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