Servings: 4 people
Carbohydrate Serves: 2 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)
I literally scooped the inspiration for this recipe out of the bottom of a bowl of curry. Thai food is a real flavorgasm for me and Sydney has great Thai! As I proved previously with my Red Fish Curry, Green Chicken Curry and Red Beef Curry – you don’t have to say goodbye to that delicious coconutty flavour. Try this gestational diabetes friendly Spicy Sweet Potato Soup for more coconutty goodness and a nice twist on Thai. (Main carbohydrate containing ingredients are listed in bold.)
- 1 tablespoon light olive or cooking oil
- 1 large brown onion, roughly chopped
- 2 cloves garlic, crushed
- 1 teaspoon red curry paste
- 700g / 1 ½ pounds of orange-fleshed sweet potato (kumara, yam), peeled, diced
- 2 cups salt reduced vegetable or chicken stock
- 250ml / 1 cup coconut flavoured evaporated skim milk (made by adding 1 teaspoon of coconut essence to 1 cup of evaporated skim milk)
- ½ cup of chopped fresh coriander leaves to serve
- ½ cup of chopped fresh thai basil leaves to serve
- 1 lime, quartered, to serve
Heat olive oil in a heavy-based saucepan over a low-medium heat. Add onion and garlic and cook until softened. Then add curry paste, stir and cook gently until fragrant.
Add sweet potato and stock (add a little water if needed to completely cover potato). Cover with lid and bring to boil.
Lower heat and simmer for around 20 minutes until sweet potato is soft.
Allow the soup to cool slightly, before blending. Blend with a hand blender, then slowly stir in evaporated skim milk bit by bit so you can control the consistency. (Note, you don’t wait to boil the evaporated milk or it will separate.)
Serve soup topped with herbs and accompanied by a wedge of lime for squeezing.
Post-GDM suggestion: Serve topped with herbs and dried egg noodles for an interesting crunch. Replace evaporated skim milk with same amount of light coconut milk.