Serves 6 / Reader recipe contest, first place, entrees. You’ve probably tasted other sweet potato soups, but the tangy Cilantro Drizzle really lifts this one above the ordinary. Some judges thought this thick, creamy soup would even be good over cooked rice or lentils.
2 tablespoons Sectrum Organic canola oil*
½ teaspoon black mustard seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon minced garlic
1 medium onion, roughly chopped
4 cups peeled, grated fresh sweet potatoes (about 2 medium)
1 tablespoon finely grated fresh ginger
2 ½ cups Imagine Organic vegetable broth or stock*
¼ cup canned coconut milk, well shaken
1/2 teaspoon salt
1 ½ cups lightly packed fresh cilantro leaves
½ teaspoon minced jalapeño pepper (or to taste)
3-4 tablespoons lime juice
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon black pepper
1. In a large saucepan, heat oil until shimmering. Add mustard seeds until they begin to pop; add coriander and cumin, stir briefly to release flavor, then add garlic and onion and sauté for 2–3 minutes. Add grated sweet potatoes and sauté for 2–3 minutes. Add grated ginger and broth; simmer, covered, for 10–15 minutes or until sweet potatoes are tender. Reduce heat and remove cover; cook for 5–10 more minutes, until somewhat reduced.
2. Working in batches, puree soup in a blender until smooth and creamy. Return to pan and stir in coconut milk; heat thoroughly, but do not boil. Season with salt and pepper to taste.
3. For Cilantro Drizzle: In a mini-food processor or blender, blend cilantro leaves, green pepper, lime juice, salt, cumin, and pepper. You should have a bright green sauce; if you need to add more lime juice, adjust salt as well.
4. Serve bowls of soup with a zigzag of Cilantro Drizzle across top.
PER SERVING: 161 cal, 37% fat cal, 7g fat, 2g sat fat, 0mg chol, 2g protein, 23g carb, 3g fiber, 504mg sodium
*Indicates sponsored ingredient