Coconut Curry Soup w/Sweet Potato Noodles – This wonderful, tasty soup can be made in pretty much 30 minutes! The yam "noodles" make it enjoyable to guzzle! Ideal for a comfortable weeknight supper!
I love a generous bowl of soup neglected winter months. Honestly, I love soup pretty much whenever of year, however there is something in particular about an ameliorating, profoundly enhanced soup to warm you from the back to front. Reward if it's nutritious and looks lovely, which this one certainly does!
This simple dish begins with a sweet-smelling base of onions, garlic, and ginger. Yellow curry powder gives it the exquisite brilliant shade. Vegetable stock and coconut milk join to make the rich, velvety stock. Red ringer peppers, green peas, and yam noodles polish it off by including interest and surface.
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INGREDIENTS
FOR THE COCONUT CURRY SOUP
- 1 large sweet potato (spiralized)
- 1 small white onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon minced fresh ginger
- 1 red bell pepper (cut into thin strips)
- 2 tablespoons yellow curry powder, (I used Trader Joe's brand, but use your favorite)
- 3 cups low-sodium vegetable broth
- 1 (13.5 ounces) can coconut milk, (I used full fat, but lite would work too)
- 1/2 cup frozen green peas
- Juice of 1/2 lime
FOR THE GARNISH
- Lime wedges
- Cilantro
INSTRUCTIONS
- Preheat the oven to 425 degrees F.
- Place your spiralized sweet potato noodles on a rimmed baking sheet in one layer (as best as possible). Bake for 10 minutes.
- Meanwhile, in a soup pot, sauté the diced onion in 3 tablespoons of water until tender, about 5 to 6 minutes. Add the garlic, ginger, and red bell pepper and sauté 2 minutes more. Add the curry powder, vegetable broth, and coconut milk. Simmer over medium heat for 15 to 20 minutes.
- Add the green peas and lime juice and stir to combine.
- To serve: ladle individual portions in bowls and then top with sweet potato noodles, lime juice and a sprinkle of chopped cilantro, if desired.
For More Details : bit.ly/3iqhiTs
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