Photo: William Dickey; Styling: Leslie Byars Simpson
1 tablespoon minced fresh ginger
2 garlic cloves, minced
2 teaspoons curry oil*
3 (14 1/2-ounce) cans fat-free chicken broth
4 sweet potatoes, peeled and chopped (2 pounds)
1/2 cup coconut milk
1/4 cup light sour cream
1 1/2 teaspoons grated lime rind
1/4 cup fresh lime juice
1/4 cup chopped green onions
3 tablespoons chopped fresh cilantro
Garnish: fresh cilantro sprigs
How to Make It
Sauté ginger and garlic in hot oil in a Dutch oven until tender. Add chicken broth and sweet potato; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes or until potato is tender.
Add coconut milk and next 3 ingredients; cook, stirring occasionally, until thoroughly heated (do not boil). Remove from heat; add green onions and chopped cilantro. Garnish, if desired.
*If you can't find curry oil, substitute sesame oil and add 1/2 teaspoon curry powder.
This soup have a very nice flavor with the curry, lime, and sweet potato. I found that the soup was a little thin so I pureed some of it with an immersion blender, leaving some chunks whole. That made it much better. The only thing I would change would be to add a little less lime next time.
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