Recipes

Ginger Sweet Potato Soup

:15 min

:45 min

Serves 6

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.

Chilled Ginger Sweet Potato Soup Variation

•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.

Per serving: 270 calories