Coconut Curry Sweet Potato Soup

Informations supplémentaires

35 min. | 557 kcal | easy | Spicy | Printable version

1. Setup Preheat the oven to 400°F. Peel and cut the sweet potatoes into small cubes. Cut the carrots and onion into chunks. Leave the garlic cloves whole. Zest the lime. Drain the shrimp. Chop the cilantro. Slice the bread in 2.

2. Start the soup Heat a drizzle of oil in a pan over medium-high heat. Cook the onion, carrots and sweet potatoes for 3-4 minutes. Generously season with salt and pepper. Add the curry paste to taste (spicy!) and cook for 1 minute. Add the broth cube and 2.5 ^2P | 3.5 ^3P cups of water and bring to a boil. Reduce the heat to medium-low, cover and simmer the soup for 16-18 minutes.

3. Cook the bread Place the bread on a baking sheet. Brush with a drizzle of oil. Bake in the oven for 10-12 minutes until browned. Remove from the oven and rub the garlic cloves on the bread.

4. Prepare the shrimp topping In a bowl, mix the shrimp with the lime zest, the juice of half a lime, a bit of cilantro, a drizzle of oil and a pinch of salt.

5. Finish the soup Remove the pot of soup from the heat. Add the coconut milk. Use a blender or stick blender to blend the soup until smooth. Adjust the salt and pepper to taste.

6. Plate your dish Garnish the soup with the shrimp and the remaining cilantro and serve with the bread. Bon appétit!

250gNordic Shrimp

400gSweet Potato(es)

2unitCarrot(s)

160mlCoconut Milk

1unitCilantro

20mlRed Curry Paste

1unitVegetable Broth Cube(s)

0.5unitYellow Onion(s)

0.5unitLime

2unitCiabatta Bread

2unitGarlic Clove(s)

What you need pot, sheet pan, bowl, strainer, hand mixer

557 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 72g

24%

fat 19g

29%

cholesterol 158mg

53%

fiber 9g

36%

protein 27g

saturated 15g

75%

sodium 1904mg

79%

sugar 16g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg