Pookah at What’s Cooking in Carolina is hosting this week Kalyn’s Weekend Herb Blogging.
This week I’m featuring sweet potato. I’ve never thought that China is is the largest grower of sweet potatoes. They are cultivated throughout tropical and warm temperate regions wherever there is sufficient water to support their growth. Sweet potatoes are native to the tropical Americas and were domesticated there at least 5000 years ago. They have a more-or-less sweet flavour and a beautiful orange colour, that reminds me of pumpkin. I think I’ve never used sweet potatoes in my kitchen. I was very surprised that my son chose the

Curried sweet potato soup

for lunch.

A great combination of flavours!

-========= REZKONV-Recipe – RezkonvSuite v1.3

Title: Curried sweet potato soup
Categories: Soup
Yield: 4 Servings

1 tablesp. Hot curry paste
1 kg Sweet potatoes, cut into chunks, 2 lb 4oz
600 ml Chicken or vegetable stock, 1 pt
400 ml Can reduced-fat coconut milk
400 grams Can chickpeas, drained

============================ SOURCE ============================
BBC Good Food Magazine, December 2005
— Edited *RK* 12/07/2006 by
— Ulrike Westphal

1. Heat a large saucepan and fry the curry paste for 1 min until the
spices start to release their aroma. Tip in the sweet potatoes,
stock and most of the coconut milk, and bring to the boil. Turn the
heat down and simmer for 15 mins or until the sweet potato is tender.

2. Using a hand blender or food processor, blitz the soup until
smooth. Tip in the chickpeas, check the seasoning and heat through
for a few more mins. Serve curried sweet potato soup with a swirl of the reserved
coconut milk.

:PER SERVING 401 kcalories, protein 9g, carbohydrate 65g, fat 14g,
saturated fat 9g, fibre 9g, added sugar none, salt 1.51 g
:EASY
:PREP 10 mins
:COOK 15 mins

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