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Caribbean Sweet Potato Soup |
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Serves: 4
I try not to use too many packaged ingredients in any one recipe, lest I begin to feel like a dump-and-heat dummy. But this recipe worked out that way and I couldn’t have made it better if I had chopped and sweated all day. The flavors are exotic and intense. You can adjust the level of heat by using milder or hotter salsa.
1 (16-ounce) can candied yams, drained
1 cup Curry Simmer Sauce, homemade or jarred
1/2 cup salsa, preferably medium-hot
1 cup chicken broth
1 tablespoon chopped cilantro
1/8 teaspoon ground allspice
1 cup light coconut milk
Salt and ground black pepper to taste
2 scallion, trimmed and thinly sliced
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Mash the yams in a large saucepan. Add the curry sauce, salsa, broth, cilantro, allspice, coconut milk, season with salt and pepper, and heat to simmering. Simmer for 2 to 3 minutes, stir in the scallions, and serve.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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