Sweet Potato Soup
6 cups cubed peeled sweet potatoes (about 3 large)
3 1/2 cups chicken or vegetable stock
1 tbsp minced ginger root
1/2 cup unsweetened coconut milk
3 tbsp fresh lime juice
1/2 tsp salt
1/4 tsp pepper
1/4 cup sliced almonds, toasted
1/4 cup chopped fresh coriander (cilantro)
pinch of cinnamon
In saucepan combine potatoes, stock and ginger; bring to boil. Reduce heat, cover and simmer for about 10 minutes or until potatoes are tender.
Meanwhile, toast almonds in dry skillet over medium-low heat for 3 to 5 minutes or until golden.
Place into a food processor or blender (or if you have an immersion blender into a medium sized sauce pan. Puree until smooth.
Return to saucepan, whisk in coconut milk, lime juice, salt and pepper. Cook over low heat until heated through.
Ladle into bowls; sprinkle with almonds and coriander, parsley for garnish.
Appetizers and side dishes for today:
|Mom's Shrimp Cocktail|
|Roasted Garlic Mashed Potatoes|
|Sweet Potato with Banana and Walnuts|
|Broccoli with Olive Oil and Garlic|
|Amaretto Cranberry Sauce/Relish|
|Homemade Cavatelli and Traditional Sunday Sauce (on Thursday! )|
|Dessert will be three pies, Nutella Chocolate Mousse, pumpkin and pictured is Banana Cream|