CURRIED SWEET POTATO PUREE
Almond milk makes this dairy-free. The heat from the ginger and curry counter the sweetness of the potatoes, and the lime adds a bright kick at the end.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Wrap each sweet potato in foil, put on a baking sheet and bake until soft, 1 hour. Let cool slightly.
- Combine the almond milk, curry powder and ginger in a small saucepan. Bring to a boil, reduce the heat and simmer until the mixture is reduced by a third, about 5 minutes. Discard the ginger.
- Pour any sugary juices from the sweet potato foil wrappers into a food processor. Peel the sweet potatoes and add the flesh to the food processor. Add the almond milk mixture and 1/2 teaspoon salt and puree until smooth.
- Transfer to a serving bowl and squeeze the lime over the finished puree. Garnish with almonds and cilantro if desired and serve warm.
Nutrition Facts : Calories 178 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 372 milligrams, Carbohydrate 41 grams, Fiber 6 grams, Protein 3 grams, Sugar 8 grams
WONDERFUL CURRIED SWEET POTATO SOUP
This IS a WONDERFUL SOUP. And look at the list, just a few ingredients! I came up with lots of GREAT ideas for the contest, but when I asked my friends what they liked best, they always mentioned this humble soup! How funny is that? The rum really makes a difference. It is added at the very end, so if you have kids at the table and you're worried about it, just serve them first and add the rum later. You may want to leave it out altogether, but just let me tell you one more time that the RUM IS a LOVELY ADDITION. I use Patak's curry paste which is available in Asian stores where I live. Madras is labelled as a hot paste and Korma as mild. I've also tried a Patak's paste called HOT/TRES EPICE which I do NOT RECOMMEND.
Provided by tigerduck
Categories Yam/Sweet Potato
Time 30m
Yield 7 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- SOUP:.
- In a soup pot, heat oil over medium-low heat. Add curry paste and onions and cook for 4 minutes, stirring occasionally. Reduce heat if necessary. Add garlic clove and ginger and cook for another 1-2 minutes.
- Add sweet potatoes and pepper. Mix. Add stock. Cook for 15 minutes or until vegetables are very soft.
- Puree the ingredients in batches in a blender or puree the whole amount directly in the pot with a hand blender (if pot is high enough).
- Check if you like the consistency of the soup. Add more stock or water if desired and adjust the seasonings (check if salt is needed). You can add more curry paste if desired, but most pastes need to be cooked first before adding to a dish. Add rum if using.
- Serve:.
- Serve in individual bowls and top each with a tablespoon of sour cream and a sprinkle of sweet paprika.
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