Coconut Curry Sweet Potato Soup
with nordic shrimp and cilantro topping and garlic bread
Informations supplémentaires
35 min.
|
557 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Peel and cut the sweet potatoes into small cubes. Cut the carrots and onion into chunks. Leave the garlic cloves whole. Zest the lime. Drain the shrimp. Chop the cilantro. Slice the bread in 2.
2. Start the soup
Heat a drizzle of oil in a pan over medium-high heat. Cook the onion, carrots and sweet potatoes for 3-4 minutes. Generously season with salt and pepper. Add the curry paste to taste (spicy!) and cook for 1 minute. Add the broth cube and 2.5 2P | 3.5 3P cups of water and bring to a boil. Reduce the heat to medium-low, cover and simmer the soup for 16-18 minutes.
3. Cook the bread
Place the bread on a baking sheet. Brush with a drizzle of oil. Bake in the oven for 10-12 minutes until browned. Remove from the oven and rub the garlic cloves on the bread.
4. Prepare the shrimp topping
In a bowl, mix the shrimp with the lime zest, the juice of half a lime, a bit of cilantro, a drizzle of oil and a pinch of salt.
5. Finish the soup
Remove the pot of soup from the heat. Add the coconut milk. Use a blender or stick blender to blend the soup until smooth. Adjust the salt and pepper to taste.
6. Plate your dish
Garnish the soup with the shrimp and the remaining cilantro and serve with the bread. Bon appétit!
250gNordic Shrimp
400gSweet Potato(es)
2unitCarrot(s)
160mlCoconut Milk
1unitCilantro
20mlRed Curry Paste
1unitVegetable Broth Cube(s)
0.5unitYellow Onion(s)
0.5unitLime
2unitCiabatta Bread
2unitGarlic Clove(s)
What you need
pot, sheet pan, bowl, strainer, hand mixer
557 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
72g
24%
fat
19g
29%
cholesterol
158mg
53%
fiber
9g
36%
protein
27g
saturated
15g
75%
sodium
1904mg
79%
sugar
16g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg