Spicy Sweet Potato Soup Shooters |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 20251 |
|
From the American Institute for Cancer Research. Serve warm, at room temperature, or slightly chilled, as desired. Ingredients:
2 tsp. canola oil |
1 small onion, chopped |
1 large shallot, chopped |
1 medium carrot, thinly sliced |
2 garlic cloves, chopped |
1/2 -1 tsp. green thai chili paste, or to taste |
1/2 tsp. ground ginger |
1 medium sweet potato (12 ounces), peeled and diced |
1 (15 oz.) can fat-free reduced sodium chicken broth |
1/2 cup light coconut milk |
1/4 cup fresh lime juice (juice of 2 limes) |
salt and freshly ground black pepper, to taste |
fresh limes, cut in thin wedges, or lime zest, for garnish (optional) |
Directions:
1. Heat the oil in a large saucepan over medium-high heat. Sauté the onion, shallot and carrots until the onion is translucent, about 3 minutes.
2. Add the garlic and continue cooking until the mixture is orange and the onion is soft, 4 minutes more.
3. Mix in the chili paste and ginger, and cook until they are fragrant, about 30 seconds.
4. Add the sweet potato and chicken broth. Pour in 1 1/2 cups water. Bring to a boil, reduce the heat to a simmer, cover and cook 20 minutes, or until the carrots and sweet potato are very soft. Let sit to cool slightly.
5. Purée the soup in a blender or food processor until creamy.
6. Add the coconut milk and lime juice. Whirl just until blended.
7. Season the soup to taste with salt and pepper.
8. For “shooters,” serve in small glasses. Garnish each serving with a thin lime wedge or a grating of lime zest.
9. Per 1-cup serving: 117 calories, 5 g. total fat (3 g. saturated fat), 17 g. carbohydrate, 3 g. protein, 3 g. dietary fiber, 253 mg. sodium.
|
|