by Susan Moor
12. October 2010 02:35
Soup, soup and more soup! We love soup this time of year. But just in case you find yourself stuck in the tomato and chicken noodle rut we’ve got something that is bold, full of flavor, nutritious and just downright awesome. Serves 6-8
Ingredients:
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons Madras Curry Powder (available at Vine & Table)
1 29 ounce can sweet potato puree
1 cup coconut milk
2 tablespoons soy sauce
4 cups vegetable broth
salt and pepper to taste
crème fraiche for garnish (optional)
Directions:
1. In a large pot, melt butter over medium heat. Stir in flour and curry until smooth. Cook stirring
constantly until mixture begins to bubble. Gradually whisk in broth and cook until slightly thickened.
2. Stir in the sweet potato and coconut milk. Add soy sauce, sugar, salt and pepper.
3. Bring to a boil, remove from heat. Serve immediately, top with crème fraiche.
Perfect Pairing: The palate from Marc Kreydenweiss Gewurztraminer Alsace Kritt
2007 offers a pleasing round body balanced by fresh acidity, ripe fruit flavors and hints of
spice that will balance off the rich favors of this soup to perfection.
Sweet Potato Coconut Curry Soup.pdf (167.73 kb)
