These tasty orange potatoes are one of the healthiest foods you can include in your diet and here are a few reasons why. Sweet potatoes are full of antioxidants, vitamin A and especially beta-carotene. In order to absorb the most beta-carotene it is important to include a small amount of fat in the dish and in this case we used coconut milk, which adds a delicate sweetness to the soup.
To make the soup extra easy to prepare we used a crock pot to slowly steam /boil the ingredients. The prep time was only about 15 minutes to peel and chop the veggies, toss everything into the pot, then a total of about 5 hours to slow cook.

2 medium Carrots, peeled and chopped
1-1/2 lbs Sweet Potatoes (about 3 medium), peeled and chopped
1 tsp Curry Powder
1 tsp Kosher Salt
1/2 tsp Freshly Ground Black Pepper
3 cups College Inn Thai Coconut Curry Culinary Broth
1 cup Coconut Milk
Sliced Toasted Almonds for Garnish
In a 6-quart slow cooker, combine the onion, carrots, potatoes, curry powder, salt, pepper and broth.
Cook on high for 60 minutes, turn setting to low and cook for 4 hours longer.
Using an immersion blender, puree the soup, add the coconut milk and adjust seasonings as needed. (You can also use a standard blender for this step, just work in 2 or 3 batches to puree the soup.)
Ladle the soup into bowls and top with a sprinkle of sliced toasted almonds. Enjoy!!
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