Tonight we had an absolutely deelish meal. The kids devoured it, mom and dad savoured it… Tonight, we ordered in pizza!
Last night on the other hand, I made an absolutely scrumptious sweet potato & coconut soup that most ate without complaint, but with hardly the gusto tonight’s meal was consumed. Sigh. Can’t win ’em all I guess.
Sweet Potato & Coconut Soup with Chicken
1 tbsp extra virgin olive oil
1 cup onion, diced
1 cup red pepper, diced
3/4 cup celery, diced
2 tsp garlic, minced
4 cups peeled dices sweet potato (about 2 large or 4 medium)
1 tbsp grated ginger
3/4 tsp curry powder, ground cumin and ground corriander ** I added a bit more curry powder.
1/4 tsp cinnamon
2 cups chicken broth
1 can light coconut milk
1/2 tsp salt ** I omitted the salt because I was using store bought broth which was salty enough
1/4 tsp pepper
3 tbsp fresh cilanto, minced
3 tbsp fresh basil
2 tbsp natural peanut butter
1 tbsp brown sugar
1 tbsp fresh lime juice
1 lb cooked chicken breast (totally optional if you ask me. the soup didn’t need the chicken)
In a large stock pot, cook diced chicken breast until no longer pink. Set aside.
Heat oil and cook vegetables and garlic until softened (about 3 or 4 minutes).
Add sweet potatoes, grated ginger, cumin, coriander, curry powder and cinammon. Cook for another 30 seconds to a minute.
Add chicken broth, coconut milk salt and pepper, bring to a boil then lower heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.
Remove from heat and puree with immersion blender (or pour into blender by batch it that’s what you’re using) Stir in basil, cilantro, peanut butter, brown sugar and chicken. Return to heat for about a minute to melt peanut butter and sugar and to reheat chicken.