Recipes

Sweet Rewards Recipe Contest

Ginger Thai Sweet Potato Bisque

2008 First Place Soups

Ingredients:

1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove minced garlic
4 cups canned Louisiana sweet potatoes, drained
2 tablespoons grated ginger root
1 15-ounce can coconut milk
2 cups chicken stock
1 teaspoon salt
1/4 cup soy sauce
2 tablespoons lime juice
1 teaspoon red curry paste
4 tablespoons minced cilantro, in all
4 tablespoons shredded coconut

Instructions:

Heat vegetable in a 3-quart saucepan or stockpot on medium setting. Add onion and garlic, and sauté until tender. Remove mixture to a food processor or blender. Add sweet potatoes and ginger, then puree until mixture is smooth. Return mixture to saucepan. Add coconut milk, chicken stock, salt, soy sauce, lime juice and curry paste to saucepan. Bring to a simmer, and cook for 15 minutes. Stir in 2 tablespoons of the cilantro. Simmer for 2 minutes more. Ladle soup into serving bowls, and garnish with shredded coconut and remaining cilantro.

Makes 6-8 Servings

Credits:

Sally Sibthorpe
Shelby Township, MI