Sweet Potato & Red Curry Soup

My next recipe comes from Isa Does It which is a vegan cookbook. I am not vegan, but so far I’ve enjoyed reading and cooking from this book. I’m still in the soup section and I’m really excited about some of the entrée recipes that are featured in the later chapters. I’d skip to those sections, but my OCD tendencies won’t let me.  Some day though, some day I’ll get to them.

This particular soup was a nice change of pace from all the other soups I’ve made so far. I was happy to not have to blend anything for once. It also features sweet potato, rice, and purple kale. Kale is a big deal here in California. It’s been a heated battle between it and quinoa as the vegetable of the month for the past two years or so.

What you’ll need to make this delicious and healthy soup is, 1 teaspoon of olive oil, 1 small diced yellow onion, 1 teaspoon of salt, 3 cloves of garlic, 1 tablespoon of minced ginger, 3/4 cup of jasmine rice, 6 cups of vegetable broth, 2-3 tablespoons red curry paste, 1 pound of purple kale, 1 large sweet potato, 1 15 ounce can of lite coconut milk 3 tablespoons of lime juice,1 tablespoon of agave syrup, and cilantro and sriracha for serving.

The first step is to preheat your soup pan with the olive oil. Once nice and warmed up you will add your onion and a pinch of salt for sautéing. Do this for 5 minutes and then add garlic and ginger for another minute of cooking.

Then add the rice, broth, and some more salt. Cover the pot and let it boil and then simmer. Once you’ve simmered, you will add the paste, torn bite sized kale pieces, and your quarter sized chunks of sweet potato. Simmer all these things for about 15 minutes. Make sure your sweet potatoes get sweeter and tenderer though.

Once those potatoes are tendered, you will add the coconut milk, lime juice, and agave. Cook that for a bit and you should have a nice and healthy curry soup.

As you can guess, this wasn’t a difficult soup to make at all. My only note is to just buy one bunch of purple kale. I sometimes get too literal with recipes. I bought two bunches to get my one pound worth. Don’t worry about that. One bunch of kale is more than enough.

Other than that, making this soup was simple and painless. If you like spice, you can add even more curry and slather the soup with sriracha too. I did, naturally, and it was quite good.

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Spicy and tasty curry soup

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