E3

By The Canadian Press

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This healthy, creamy, mildly spicy soup can be served as a main course with toasted baguette slices or in small portions as a first course before an elegant dinner.

If you want to make it spicier, add some red chili flakes.

For an extra hit of protein, add 50 ml (1/4 cup) of red lentils to the chicken stock.

Creamy sweet potato soup

Ingredients

30 ml (2 tbsp) vegetable oil

250 ml (1 cup) chopped onions

250 ml (1 cup) chopped carrots

1 l (4 cups) peeled, chopped sweet potatoes

5 ml (1 tsp) chopped fresh ginger

5 ml (1 tsp) ground cumin

5 ml (1 tsp) coriander seeds

5 ml (1 tsp) mild Indian curry paste

1 l (4 cups) chicken stock

125 ml (1/2 cup) coconut milk

Salt and freshly ground pepper, to taste

10 ml (2 tsp) lemon juice

30 ml (2 tbsp) chopped coriander

Method

Heat oil in a pot over medium-high heat. Add onions and sauté for 2 minutes or until beginning to soften. Add carrots and sweet potatoes and saute for 5 minutes more. Add ginger, cumin, coriander seeds and curry paste and sauté for 1 minute or until fragrant.

Add chicken stock and coconut milk and bring to a boil. Cover, turn heat to low and simmer for 18 to 20 minutes or until vegetables are very soft.

Purée with an immersion blender, food processor or blender until smooth.

Season with salt and pepper and stir in lemon juice and coriander.

Makes 4 to 6 servings.

Note: Coconut milk does not contain dairy.

Nutritional information per serving for 6: 260 calories, 12 g fat, 4.5 g saturated fat, 32 g carbohydrates, 7 g protein, 5 mg cholesterol, 4 g fibre.

Source: www.EpiPen.ca.