Try this Roast garlic and sweet potato soup(starter) recipe, or contribute your own.
Suggest a better description1. Slice off the top of the garlic bulb and place on a baking tray. Drizzle with a little oil and bake at 190 degrees for about 20 minutes or until the garlic cloves have softened.
2. Place the diced onion and oil in a saucepan. Add 2 tablespoons of water. Place a lid on the saucepan and cook for 5-10minutes at a low temperature until the onion is translucsent and sweet.
3. Add the sweet potatoes, carrot,water,stock cube dissolved in the water, coconut milk and curry paste to the onion and bring to the boil. Reduce to a simmer and cook for 20 minutes or until the sweet potatoes are really soft(do not undercook or the soup will be grain and not smooth).
4.Pop the garlic cloves from their skin-they should be soft and oily and add to the soup. Now blend all the ingredients until smooth.
5. Season to taste and if needed thin the soup with some water. You can also add some chilli to give the soup a bit of a kick but be careful as a little goes a long way.
- Be careful with the thai curry paste-you can always add more but you can not take it away easily. The curry paste from trading post is hot(the recipe is based on this so please adjust the recipe for yourself if you are using something different)
- This soup has a lovely sweet and well rounded flavour due to the roasting go the garlic, follow the recipe as above or the end result will be a little underwhelming.
-If the curry paste contains a trace of shellfish and you have a vegan or vegetarian you can omit the paste altogether or make your own by mixing 1 clove of garlic, 1/2 lemon juiced and zested,2 teaspoons basil, 1 tablespoon coconut and 1/2 teaspoon of chilli powder.
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Serving Size: 1 Serving (137g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 78 | ||
Calories from Fat: 31 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 32.9mg | 1 % | |
Potassium 202.4mg | 5 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 9.3g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 78
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