Sweet Potato Soup with a Twist
Makes 6 cups (1.5 L)
Serves - 4 - 1 ½ cup (375 mL) per serving

Thai Red Curry Paste is another one of my little secret ingredients. It totally changes the flavour from okay to WOW in about ½ tsp. (2 mL). You can find this kick ass condiment in the Asian section in most grocery stores. Store it in the fridge once you open it for up to three months.

1 Tbsp. (15 mL) canola oil
½ large Spanish onion = 1 ½ cups (375 mL)
6 cups (1.5 L) chopped sweet potatoes, approx. 2.5 lbs. (1.2 kg)
2 ½ cups (625 mL) lower sodium chicken stock
1 cup (250 mL) fat free evaporated milk
2 Tbsp. (30 mL) lime juice
1 Tbsp. (15 mL) Thai Red Curry Paste

1. Heat a large pot on medium heat. Add canola oil and onion, sauté for 3-5 minutes or until golden in colour.
2. Add sweet potatoes and sauté for 3 minutes stirring often to prevent sticking.
3. Add chicken stock. Bring to the boil, cover, reduce heat to medium low and simmer for 15-20 minutes or until the sweet potato is soft
4. Add fat free evaporated milk, lime juice, and red curry paste. Using an immersion blender puree till smooth. Serve.


Sidebar:
To get the most juice from a fresh lime, press down hard and roll it on the counter.