Wednesday, October 22, 2008

Sweet Potato Soup

This dish represents a com-pilation of several recipes.  One major variation was the addition of peanut butter to some recipes.  We chose to leave it out.  The potatoes were precooked.  We prefer more "rustic" soups, so the potatoes were not pealed.  Add 14 oz. of chicken stock (or vegetable stock). Simmer with 2 cloves minced garlic for about an hour.  Puree the mix to the consistancy you wish.  Finish the soup by adding 1C coconut milk and curry powder to taste. (you can use mild or hot in any amount that you wish).  We served the soup with cole slaw.  A nice use for leftover sweet potatoes, if you ever have any.



Post a Comment

<< Home